This chicken dish was born from improvisation, or as we like to say, a proper `ramanje hladilnika` - as my uncle Vili calls it, is the noble art of 'cleaning out the fridge' and somehow convincing random leftovers to behave like a proper meal.
Ingredients
- 3 large chicken breasts
- fresh mozzarella, sliced
- sun-dried tomatoes, chopped or whole
- 1–2 zucchini, sliced into long planks
- dried oregano, basil, or Italian seasoning
- red pepper flakes
- salt
- pepper
- grated Parmesan cheese
- olive oil or oil from the sun-dried tomato jar
Instructions Link to heading
- Carefully slice a pocket into the side of each chicken breast, making sure not to cut all the way through.
- Stuff each pocket with a generous slice of mozzarella and a piece of sun-dried tomatoes.
- Secure the opening with toothpicks so the filling stays inside while cooking.
- Rub the chicken with olive oil and season it generously with oregano, basil, red pepper flakes, salt, and pepper.
- Heat a pan over medium-high heat and sear the chicken for about 3–4 minutes per side, until golden brown. The chicken does not need to be cooked through yet; this is just for flavor.
- While the chicken sears, line a baking dish with parchment paper.
- Arrange the zucchini planks in the dish to make a base.
- Sprinkle the zucchini with Parmesan cheese.
- Place the seared chicken breasts on top of the zucchini.
- Add another layer of Parmesan on top of the chicken.
- Bake at 200 °C for about 15–20 minutes, until the mozzarella is melted and the Parmesan is golden and bubbling.
- Remove the toothpicks before serving.
Notes Link to heading
If your sun-dried tomatoes come in oil, use that oil for searing the chicken. It adds a deeper tomato flavor and makes the whole dish even better.
The zucchini and Parmesan on the bottom turn into a kind of savory crust, especially when the chicken juices and oil mingle with the cheese. It is a very satisfying example of what happens when you open the fridge, trust your instincts, and cook anyway.
Vesela kuharija 😋👌