This classic flavour combination – sun-dried tomatoes, spinach, mozzarella and roast chicken – is complemented by Lofoten Seaweed’s BBQ & Meat spice blend – a hot and smoky mix of smoked paprika, chilli, garlic and winged kelp. Serve alongside a fresh green salad for lunch, or hearty rice and beans for dinner. You could even serve this on it’s own as a starter! Made using spinach and kelp, this dish is nutrient rich, full of vitamins, minerals and of course, delicious umami flavour.
Ingredients
- 5 tbsp olive oil
- 4 tbsp lofoten seaweed bbq & meat spice blend
- 100 g sun-dried tomatoes
- 75 g fresh baby spinach
- 3 x chicken breast
- 125 g buffalo mozzarella
Method
- Heat half the oil in a frying pan. Add the tomatoes and spinach, season with the BBQ & Meat spice blend. Toss until coated, then fry until the spinach is tender. Remove from the heat, and allow to cool.
- In a bowl, mix the mozzarella with the spinach and tomatoes. Set aside.
- Using a knife, carefully slice a pocket in each chicken breast, starting at the thick side of the breast. Fill each breast with the stuffing mixture.
- Drizzle the stuffed breasts with the remaining oil, and season with the BBQ & Meat spice blend. Allow to marinate for 15 minutes.
- Whilst the chicken is marinating, preheat the oven to 190°C, and line a tray with baking paper. Bake the stuffed chicken breasts for around 20 minutes, or until the juices run clear. Allow to rest for 5 minutes before serving.
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