This recipe for Stuffed Chicken Breasts came about one blah weeknight. I was too tired to really cook and planned to simply grill some boneless skinless chicken breasts, throw them on a salad and call it a night. But once I discovered the goat cheese and peppers in the fridge, (both of which I probably would have added to my salad anyway) I decided to use them to stuff the chicken.
My dinner came out great and because I felt like it was such a simple and delicious way to transform chicken breasts, which everyone always has on hand, I decided to send the recipe to Ebony.com. Click HERE to view the recipe or scroll below to see the process. When I took the pictures, I was actually trying to do a Roulade or roll the breasts around the filling. But that was kind of a disaster so the next time around, I stuffed the breasts as the directions explain. Enjoy!
Ingredients: (makes 4 servings)
· ¼ cup, plus 2 tablespoons Extra Virgin Olive Oil
· 4 Boneless, Skinless Chicken Breasts
· ½ Red Bell Pepper, sliced
· ½ Small Red Onion, sliced
· 2 Cloves Garlic, minced
· Salt & Pepper, to taste
· Oregano or Italian Seasoning
· Paprika, to taste
· 4 ounces Goat Cheese or Feta Cheese
Preheat oven to 375 degrees. Make the filling by sautéing the red bell pepper and red onion in 2 tablespoons of olive oil over medium heat for about 5 minutes. Sprinkle veggies with salt and pepper to taste, a few pinches of oregano and stir to combine. Then, Add the minced garlic and cook for 30 seconds more. Remove filling from the heat and allow to cool.
Meanwhile, season both sides of each chicken breast generously with salt, pepper, oregano and paprika. Then, insert a pairing knife into the thickest part of each chicken breast and slice lengthwise until you have made a 4 inch long and 3 inch deep pocket. You want to be able to lift and fill the pocket, but not completely split the breast in half.
Now the pepper mixture should be cool enough to handle. Divide it into 4 portions and do the same with the goat cheese or feta. Then, stuff each chicken breast with a portion of the pepper mix and top with a portion of the cheese. Try to press the mixture into the pocket leaving nothing hanging too far out.
Side Note: Another cooking method for this recipe, as you see pictured above, is the roulade where you roll the filling inside the chicken breast. However, if you do this method, I would suggest using toothpicks to hold everything together because all of mine fell apart, except for the breast that's sliced and pictured. Oops!
Serve each breast whole or for dramatic presentation, use a sharp knife to make 2 inch slices at an angle. Then, fan out the slices when plating. I served my breasts with a lightly dressed salad, keeping the dinner carb-free yet satisfying.