Friday, July 22, 2011

Stuffed Chicken

I'm always collecting recipes that look great, taste even better but don't involve an all-day session in the kitchen to prepare. And if I can make the meal ahead of time, it's a winner. This recipe meets all those qualifications. Plus, it's versatile. You can substitute different cheese and vegies to hide in the chicken.

Stuffed Chicken

Serves 4

1 cup broccoli, chopped and cooked
1/4 cup onion, sliced
1/2 cup cheddar cheese, grated
1/4 cup ricotta cheese
2 tablespoons red pepper, chopped
1/4 teaspoon pepper, freshly ground
2 whole chicken breasts, boneless (with skin if you prefer), each breast cut in half to make 4 pieces
2 tablespoons oil

Preheat oven to 375°F.

In a large bowl, mix the broccoli, onion, cheddar, ricotta cheese, red pepper and pepper.

Slice a pocket into the chicken breast. Fill with the stuffing mixture. Use toothpicks and string to hold the pockets closed.

Heat a large pan on top of the stove on medium-high heat, then add the oil. While the pan is heating, season the chicken breasts with salt. When the oil is hot, add the chicken breasts. Sear on one side, about 2 minutes or until brown. Flip over and brown the other side. Put pan in oven until chicken is cooked through and juices run clear, about 15 minutes.

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    Kayte said...

    Perfect, love it, will give this a go soon, thanks! Thinking of you always...hope you are having a great summer. Hugs for the girls, and one for you, too.