Stuffed Caprese Chicken with Tomato & Mushroom Sauce

Cheese-stuffed Chicken... need I say much more? I will anyway...

I adapted this recipe from something similaron the new Tasty app... I knew there was a way I could make it FODMAP friendly, super nutritious and gluten-free.

The husband absolutely demolished it - and that’s always a good sign!!

Apologies for the lack of measurements on the ingredients list but it is a pretty customisable recipe and you can adapt it to your taste pretty easily :).

Serves 2

Ingredients:

2 x Chicken Breasts

10ish cherry mozzarella balls (sliced into discs)

1 x large tomato (diced)

Bunch of basil (diced)

Garlic olive oil

1 x tin tomatoes

8 portobello mushrooms (sliced)

2 x spring onions (finely diced)

1 x glass red wine

Dash of Italian herbs

Dash of chilli flakes

Handful baby spinach leaves 

200g your choice of spaghetti (we used Edamame GF Bean Spaghetti)

Method:

Preheat oven to 180 degrees Celsius.

Slice chicken breast horizontally so you have 4 even sized pieces.

Cover in cling wrap and bash with your choice of weapon.

Sprinkle with salt, pepper, olive oil, then distribute basil, diced tomatoes and mozzarella evenly onto each piece - ensuring you reserve at least 12 discs of mozeralla.

Roll up carefully as you would a sushi roll and place in a casserole dish. Season the tops with more salt, pepper and olive oil. 

Place in oven for 10 minutes.

In the mean time, prepare the sauce.

In a large pan, add sliced mushrooms, spring onion, Italian herbs, chilli, and a drizzle of oil. Add salt and pepper to taste. 

after 2-3 minutes, add Red Wine and tinned tomatoes and simmer over medium heat until mushrooms are tender.

After 10 minutes, pull chicken out of the oven and pour over sauce.

Place back in the oven for a further 10 minutes.

Remove from oven and add reserved mozzarella to the tops of each chicken roll. 

Change the oven setting to grill and place chicken under the broiler until cheese is brown and bubbly.

Cook spaghetti according to packet instructions and serve with the chicken and sauce.

Voila!