Stuffed chicken. How many ways can you do it? Wellllll- You can
pound and roll it..
stuff it with veggies..
whole grains.. think: couscous, quinoa, rice..
any cheese you please..
more meat.. think: ham, Italian sausage, chorizo, bacon..
I’ve even eaten chicken stuffed chicken- quite delicious.
This version of stuffed chicken is worth a try for you and your family- trust.
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First, I sauteed leeks and shallots in a bit of EVOO. After they were golden and slightly crispy (I like mine with some caramelization) I stirred them with the bold flavors of goat cheese and artichokes.
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Yep. YUM. and that is just the filling. I think I would have been equally as happy if you just handed me a spoon and said ‘dinner.’
I made a nifty little pocket in the thickest part of my chicken breast. I had a couple of fatty chickies, so my pocket was a cinch to cut.
I stuffed my chicken ahead of time- earlier in the day, and let it rest in the refrigerator until we got home in time for dinner. I let it stand at room temp for about 15 minutes before cooking.
The cold chicken would have browned too quickly in the cooking spray coated pan. We dont want to over cook to outside and undercook the inside, do we?
Flip after 6-7 minutes, leaving a golden sear to your chicken breast.
My only thought at this moment was ‘Hurry up, fatty chickie.’
Beautiful plate of lean protein. Paired with polenta (shocker- for reals) and broccolini.
Ever had broccolini before? You should branch out. It is kind of a cross between asparagus and broccoli.
Do you have a good stuffed chicken recipe? Do share! I always love new recipes to add into the dinner mix!