Tomato Mustard and Mushrooms Stuffed Chicken Breasts

I guess nobody would be surprised if I start talking about chicken breasts as one of the regular sources of protein in my daily diet. I have to admit, I like preparing them in a quick and simple way. I find poultry delicious, so I have never tried looking for any fancy sauces to pour onto it.. I am a big fan of preparing those in such way that they remain juicy, easy to chop and sometimes a bit crispy on top.

Even though I am used to playing with different spices, herbs; coming up with new combinations of spices and vegetables that I use for marinating chicken, sometimes I want to bring some more fun, colours and intrigue into my kitchen. Those days I simply feel as turning ordinary foods, as chicken breasts, into something out of ordinary. One of the days last week I was in such mood, feeling full of ideas of how to boost taste in my lunch. I did not have much time though.. So I opened the fridge, grabbed the ingredients I had in it and started experimenting in my cozy kitchen.

I wanted to bake the breasts in the oven that time. However, I did not want them to be boring… plain oven baked chicken breasts. I wanted something different!

Combination of fresh greens, sweet and spicy mustard, juicy cherry tomatoes and a bit of fresh champignons inside the breasts – was the tasty idea that I came up with.

While baking the breasts, vegetables and mustard kept it soft and juicy from the inside, while the outside of chicken got a bit crispy. The only negative thing about this meal is.. that it is so hard to stop eating it! But.. it’s chicken breasts made in a healthy way.. so who cares? Enjoy!

Ingredients:

Makes 7 portions

7 Skinless Boneless Chicken breast fillets

Sugar Free Honey Mustard

Handful of Cherry tomatoes

Several fresh Champignons

A bit of fresh greens (I used different kinds: rucula, baby spinach leaves and else that I had )

Salt, pepper

Direction:
  1. Preheat oven to 180 – 200 degrees. Place a piece of foil paper on a baking sheet.
  2. Place the chicken breasts , one at a time into a plastic bag, pound with a kitchen hammer, smooth side, until they are thin enough to make the stuffed rolls.
  3. Dice cherry tomatoes, champignons.
  4. Spread thin layer of Honey Mustard on pounded out chicken breasts.
  5. Put some fresh greens, diced tomatoes and champignons on top of each breast.
  6. Roll the breasts as tight as you can and secure them with a toothpick. (For some I used several toothpicks to make them tighter)
  7. Season the top of the chicken, roast for 20minutes. If you want it a bit crispy add 2-3minutes with a grill function turned on.
Nutrition facts: