Stuffed Chicken Rolls with Spinach and Mozzarella

Ingredients

• 5 1/2 oz (150 g) chicken breast
• 3/4 oz (20 g) cottage cheese, 2%
• 5 1/2 oz (150 g) fresh spinach
• 2 oz (60 g) tomato
• 1 oz (30 g) part-skim mozzarella
• 6 1/2 oz (180 g) green beans
• 2 tsp (10 ml) extra-virgin olive oil
• 1 (3 g) garlic clove, minced
• 2 tsp (10 ml) balsamic vinegar
• 1 tbsp (3 g) fresh basil
• 1 oz (30 g) romaine leaves
• a pinch of salt

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Method

1. Heat the oven to 425°F (220°C). Beat the butterflied chicken breast to 1 cm, salt, spread with the cottage cheese, mashed smooth.
2. Pile on spinach, tomato and mozzarella, roll tight, pin.
3. Sear in the olive oil over medium-high heat 4 minutes, until golden, the garlic the last 30 seconds. Bake on a rimmed baking sheet with the green beans 13 minutes, until the cheese runs and the chicken reads 165°F (74°C).
4. Rest 3 minutes, cut in rounds, balsamic vinegar round beans, basil on top. Romaine leaves alongside.