Hello,
Everyday when I am at work we prepare a boneless chicken breast dish for sale. The other day I decided to make the chicken dish, so like usual it is something that we haven't had before. Don't ask me why I am always going out of the box. I just like to be different I guess!
Once I trimmed the chicken breast of all the excess skin and fat that was left on it, I had to decide what to make with it. Don't you just hate when you pay for the fat and excess skin? I know I do... These particular chicken breast were rather thick this time around, so I decided to "STUFF THEM"!!!
Everyone loves a stuffed chicken breast. Now the question I had to ask myself was, what was I going to stuff them with? I never want to spend to much time on it so I remembered seeing some flame roasted peppers and onions in the freezer. "Why we would have ordered this I have no idea...But it worked out in my favor this time" So I decided to stuff it with the flamed roasted peppers and onions, some oven roasted tomatoes, chopped fresh basil and feta cheese. Had no clue how it would turn out but it was "DELICIOUS".
The first step in stuffing a chicken breast is butterflying it. Butterflying is when you cut open the breast without cutting it into two pieces. I will post a "How To" video on how I prefer to butterfly a chicken breast soon. So be on the look out for that. So good luck when you try this dish. I prefer to use a very sharp paring knife. Lay the breast flat and with the pointed part of the knife carefully cut down the side of the breast to make a butterfly.
INGREDIENTS:
BONELESS SKINLESS CHICKEN BREAST
FRESH PEPPERS AND ONIONS
OVEN ROASTED TOMATOES
FRESH BASIL
FETA
GARLIC
OLIVE OIL
SALT AND PEPPER
PAPRIKA
The filling: since everyone won't have already prepared fire roasted peppers and onions I would recommend the following: slicing some peppers of your choice and onions and sauteing them in the frying pan with garlic, salt and pepper, add oven roasted tomatoes or sun-dried tomatoes, fresh chopped basil and crumbled feta. With your chicken add salt and pepper, garlic and olive oil. Stuff your chicken breast not so it is over stuffed but just enough to close the chicken breast. I like to add some color to the chicken so I don't have to brown it in a pan by sprinkling it with paprika. Place the stuffed breast in a baking dish and bake for 25 - 30 minutes in a 400F degree oven. This recipe was very good, but you can stuff your chicken with anything you would like. A bread stuffing, sauted spinach and pinenuts, a cheese blend, etc. The possibilties are endless. Let me know what you came up with.
Mo
Everyday when I am at work we prepare a boneless chicken breast dish for sale. The other day I decided to make the chicken dish, so like usual it is something that we haven't had before. Don't ask me why I am always going out of the box. I just like to be different I guess!
Once I trimmed the chicken breast of all the excess skin and fat that was left on it, I had to decide what to make with it. Don't you just hate when you pay for the fat and excess skin? I know I do... These particular chicken breast were rather thick this time around, so I decided to "STUFF THEM"!!!
 |
| "Stuffed Chicken Breast" |
The first step in stuffing a chicken breast is butterflying it. Butterflying is when you cut open the breast without cutting it into two pieces. I will post a "How To" video on how I prefer to butterfly a chicken breast soon. So be on the look out for that. So good luck when you try this dish. I prefer to use a very sharp paring knife. Lay the breast flat and with the pointed part of the knife carefully cut down the side of the breast to make a butterfly.
INGREDIENTS:
BONELESS SKINLESS CHICKEN BREAST
FRESH PEPPERS AND ONIONS
OVEN ROASTED TOMATOES
FRESH BASIL
FETA
GARLIC
OLIVE OIL
SALT AND PEPPER
PAPRIKA
The filling: since everyone won't have already prepared fire roasted peppers and onions I would recommend the following: slicing some peppers of your choice and onions and sauteing them in the frying pan with garlic, salt and pepper, add oven roasted tomatoes or sun-dried tomatoes, fresh chopped basil and crumbled feta. With your chicken add salt and pepper, garlic and olive oil. Stuff your chicken breast not so it is over stuffed but just enough to close the chicken breast. I like to add some color to the chicken so I don't have to brown it in a pan by sprinkling it with paprika. Place the stuffed breast in a baking dish and bake for 25 - 30 minutes in a 400F degree oven. This recipe was very good, but you can stuff your chicken with anything you would like. A bread stuffing, sauted spinach and pinenuts, a cheese blend, etc. The possibilties are endless. Let me know what you came up with.
Mo
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