Mozzarella & Emmental Stuffed Cornfed Chicken Breast
A cheese-lover’s delight featuring juicy cornfed chicken breast stuffed with mozzarella and Emmental, served with roasted garlic, baby carrots, sautéed spinach, sweet potato fries, and a zesty sriracha mayo.
Equipment
- 1 Oven Preheated to 180°C (356°F)
- 1 Pan or Skillet For searing chicken
- 1 Toothpick or string To hold stuffing in place
- 1 Fryer or Air Fryer For cooking sweet potato fries
- 1 Cutting board For prep
Ingredients
- 185 g Cornfed Chicken Breast Boneless, fresh
- 35 g Mozzarella & Emmental Cheese Mixed stuffing
- 150 g Sweet Potato Fries Fresh or frozen, crispy fried
- 2 g Almond Dukkah Sprinkle on fries
- 25 g Carrot Baby (Blanched) Lightly blanched
- 25 g Spinach (Sautéed) Cooked with garlic and butter replacement
- 10 g Garlic (Crushed) Use some for veg, some for chicken
- 5 g Thyme (Fresh + Fried) Use fresh and crispy garnish
- 15 ml Corn Oil For searing
- 2 g Salt Table salt
- 1 g White Pepper Mildly spicy
- 10 g Butter Replacement For sautéing vegetables
- 70 g Sriracha Mayo For serving on side
Instructions
- Cut a small pocket in the chicken breast and stuff with 35g mozzarella and Emmental cheese. Secure with a toothpick.
- Heat 15ml corn oil in a frying pan. Sear chicken on both sides until golden. Transfer to a preheated oven at 180°C (356°F) for 10-12 minutes.
- Place crushed garlic and thyme sprigs on chicken. Roast for another 5 minutes.
- In a pan, sauté spinach and blanched baby carrots with 10g butter replacement, 10g garlic, salt, and white pepper.
- Fry sweet potato fries until crisp. Sprinkle with 2g almond dukkah.
- Place chicken in the center of the plate. Add a dollop of 70g sriracha mayo on the side. Arrange garlic-roasted vegetables around the chicken and garnish with fried thyme.
Notes
- For a 2-serving version, double all ingredients.
- Substitute stuffing with goat cheese or pesto for variation.
- Use roasted eggplant for a vegan version.
- Rest chicken 3–5 mins before serving for best texture.
- Serve with wild rice or cauliflower mash for a lighter version.