Stuffed Chicken Breast | 3 Delicious Ways
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Caprese Stuffed Chicken
Chicken:
3-4 chicken breasts, boneless and skinless
1 tbsp Italian seasoning
1 tsp garlic powder
salt and pepper to taste
Filling:
1 large tomato, sliced
1 ball mozzarella, sliced (250g)
1 large bunch basil
For the chicken, use a paring knife to cut a slit into the thickest part of the chicken breast to create a small pocket. Place on a parchment-lined baking sheet and season with oil, garlic powder, Italian seasoning and salt & pepper. Stuff each pocket with mozzarella, basil leaves and tomato slices. Arrange chicken breasts on a parchment lined baking sheet and season with Italian seasoning, garlic powder and salt & pepper. Bake at 400ºF for 25-30 minutes, or until chicken is cooked through and golden. Store in the refrigerator for up to 3 days.
Enjoy!
Spinach & Artichoke Stuffed Chicken
Chicken:
3-4 chicken breasts, boneless and skinless
1 tbsp Greek seasoning
salt and pepper to taste
Filling:
8 oz cream cheese, room temperature
1/2 cup frozen spinach, thawed and water squeezed out
1/2 cup artichoke hearts, finely chopped
2 garlic clove, minced
1/4 cup parmesan, grated
salt and pepper to taste
In a medium sized bowl, mix together all the filling ingredients. Set aside. For the chicken, use a paring knife to cut a slit into the thickest part of the chicken breast to create a small pocket. Place onto a parchment-lined baking sheet and season chicken with Greek seasoning and salt and pepper to taste. Stuff each pocket with 2-3 spoonfuls of the filling. Bake at 400ºF for 25-30 minutes, or until chicken is cooked through and golden. Store in the refrigerator for up to 3 days.
Enjoy!
Mushroom & Goat Cheese Stuffed Chicken
Chicken:
3-4 chicken breasts, boneless and skinless
1 tsp thyme leaves
1 tsp garlic powder
salt and pepper to taste
Filling:
2 tbsp butter
3 cups mushrooms, finely diced
1/2 onion, finely diced
2 garlic cloves, minced
1 tsp thyme
1/2 cup goat cheese, room temperature
1/4 cup parsley, chopped
salt and pepper to taste
Oil
In a skillet over medium-high heat, melt butter. Add mushrooms and cook for 3-5 minutes, or until juices start to release. Add onion and cook for another 2-3 minutes. Add garlic and half of the thyme and parsley. Cook for another minute and remove from heat. Stir in goat cheese and season with salt & pepper to taste. For the chicken, use a paring knife to cut a slit into the thickest part of the chicken breast to create a small pocket. Arrange chicken on a parchment-lined baking sheet and season chicken with oil, garlic powder, salt and pepper to taste, and remaining thyme leaves. Stuff each pocket with the filling. Bake at 400ºF for 25-30 minutes, or until chicken is cooked through and golden. Store in the refrigerator for up to 3 days.
Enjoy!
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Recipe Video:
