Mains · Gluten-free

Stuffed Chicken Breasts Orloff Style

Name: Stuffed Chicken Breasts Orloff Style
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 6 chicken breasts (150 g / 5 oz each); 1 ball of mozzarella; 500 g (1 lb 2 oz) cherry tomatoes; 12 slices of coppa; Herbes de Provence

Chicken breasts cut like a hasselback potato and filled alternately with cherry tomato halves and mozzarella wrapped in coppa. They bake side by side in the Premiaglass square dish, which is large enough for six breasts and the extra tomatoes and goes straight to the table.

In brief Stuffed Chicken Breasts Orloff Style is a mains recipe cooked in the Tupperware Premiaglass. It takes 50 minutes in total and serves 6 servings.

Total time: 50 min
Prep: 10 min
Cook: 40 min

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Product usedTupperware Premiaglass

Tupperware Premiaglass recipes (44)See the product ↗

Ingredients

6servings

6 chicken breasts (150 g / 5 oz each)
1 ball of mozzarella
500 g (1 lb 2 oz) cherry tomatoes
12 slices of coppa
Herbes de Provence

Method

Heat the oven to 200 °C (400 °F). With a paring knife, make 4 cuts across each chicken breast, deep enough to hold a filling but without cutting right through.
Halve some of the cherry tomatoes with a tomato knife and slice the mozzarella. Fill the slits alternately with a tomato half and a slice of mozzarella wrapped in a half-folded slice of coppa.
Arrange the filled breasts in the Tupperware Premiaglass square roasting dish 3.2 l and add the remaining cherry tomatoes around them.
Sprinkle with herbes de Provence and bake for 35 to 40 minutes, depending on the thickness of the breasts. Serve with fresh tagliatelle.