💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Heat part of the olive oil and fry the garlic until fragrant.
⚙ Pan-fryingStoveFrying pan
3
Add the mushrooms and fry 5 minutes. Let cool.
⚙ Adding to the hot fat and fryingStove
💡Wet vegetables make the dough soggy from the inside: fry or squeeze the spinach until no liquid is left, and cool before mixing with the cheese.
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4
In a bowl, mix the mushrooms, cream cheese and mozzarella.
Bowl
5
Place each breast between two plastic bags and pound it into a rectangle.
Meat mallet
6
Place the filling on the chicken, roll up tightly and tie with kitchen twine.
Kitchen twine
7
Brush the chicken in the rest of the olive oil and sprinkle it with the paprika, salt and black pepper and place in a baking dish.
8
Roast the chicken in a hot oven (180°C / 355°F) 25 minutes, until the chicken is golden and cooked.
⚙ Oven roastingOvenBaking pan
9
Slice the chicken and serve.
KnifeCutting board
440calories
51 gprotein
4 gcarbs
24 gfat
● protein 48%● carbs 3%● fat 49%
Per serving (299 g), of 4 servings
To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (8) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Meat mallet· Also works: Rolling pin (Rolling pin or heavy pot, between plastic sheets)
Bowl· Also works: Pot (None)
🧻 Consumables: Kitchen twine
By the steps, as the recipe is built now: another version or addition can change the list.
