Phoenix Stuffed Chicken Breasts

Ingredients

• 4 large chicken breasts
• 2 tsp BlixSam Pep ’n Zest
• ½ tsp BlixSam Garlic Melt
• 150 g cream cheese, softened
• 1 cup grated mozzarella
• 2 spring onions, finely sliced
• 1 tbsp olive oil
• 5–6 tbsp BlixSam Phoenix Under Fire Sauce
• ½ cup extra mozzarella, for topping
• Fresh parsley or spring onion, for serving

Method

1. Preheat oven to 190°C.
2. Cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through.
3. Season the chicken generously with Pep ’n Zest and Garlic Melt.
4. Mix the cream cheese, mozzarella and spring onion together.
5. Divide the filling between the chicken breasts and press gently into the pockets.
6. Heat the olive oil in an oven-safe pan and sear the chicken for 2–3 minutes per side.
7. Brush generously with Phoenix Under Fire Sauce.
8. Sprinkle the extra mozzarella over the chicken and bake for 18–25 minutes, or until the chicken is cooked through.
9. Brush with a little more Phoenix for the final 5 minutes for a sticky, fiery glaze.
10. Rest for 5 minutes and finish with parsley or sliced spring onion.