4 Serves
45 Mins
Preheat your oven to 200°C and prepare a baking dish or a baking sheet lined with aluminum foil.
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MexicanVitamin E
2 mg / 15 mgVitamin K
75 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
639 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
536 mg / 1,250 mgPotassium
361 mg / 4,700 mgSodium
824 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Brush the pounded chicken breasts with olive oil on both sides, then season lightly with salt and pepper and minced garlic.
Layer mozzarella cheese, fresh tomato slices, and basil leaves onto one side of each chicken breast, then season the filling with additional salt and pepper.
Fold the chicken over the filling and secure the edges using kitchen twine or toothpicks to ensure the stuffing remains inside during cooking.
Place the chicken in the prepared baking dish and bake for 20 minutes. Check for doneness; if the chicken is not fully cooked, continue baking for an additional 3 to 5 minutes.
Remove the twine or toothpicks, drizzle with balsamic vinegar, and serve immediately.
22
g54
g58
g
Nigerian