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[3]Cheesy Stuffed Chicken Breasts with Tomatoes and Peppers
As I sit here, pondering the zombie apocalypse like everyone else, I’m a) trying to figure out if the end is nigh b) trying to figure out what toilet paper has to do with a zombie apocalypse c) trying to figure out if this is just a prelude to a marketing scheme d) trying to figure out what to make for dinner. There’s a whole new strategy here: do I eat what we have on hand already or wait until lock down? Restaurants are especially hit hard here so I’m thinking I should do my part for the economy and order take out 🤷♀️
Honestly though in these uncertain times I find such comfort writing this post. It’s familiar and satisfying. I take such pride in my food so I’m the event you’re actually reading this rather than scrolling to the recipe…
Thank you for stopping by ❤️
Now go wash your hands 🤣
Here is a recipe Ive been waiting to share; stuffed chicken. This recipe is totally versatile so feel free to make it your own. The veggies and cheese add such decadence yet really there’s very little fat.
To butterfly the chicken breasts turn the breasts fillet side up. Using a very sharp knife, slice the thickest part of the breast starting at the middle, near the fillet and working towards the outside. Cut little slits across the breast so you don’t slice the meat off.
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Season the chicken lightly with salt and pepper.
In a bowl, combine the red pepper, tomato, cheddar, green onion, Mayonnaise and then season lightly with salt and pepper.
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Spoon an even amount of the tomato and cheese mixture onto each chicken breast then top with the bare half of the chicken.
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Place each stuffed breast into an oven safe casserole dish.
Season the chicken beasts evenly with salt, pepper and paprika.
Top with the pieces of butter.
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DON’T SKIP THE BUTTER!!!
Honestly its next level.
Bake for 40 minutes and then let the chicken rest, uncovered for 10 minutes before serving.
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Cheesy Stuffed Chicken Breasts with Tomatoes and Peppers
- Total Time: 50 minutes
- Yield: 4 1x
Description
Here is a recipe Ive been waiting to share; stuffed chicken. This recipe is totally versatile so feel free to make it your own. The veggies and cheese add such decadence yet really there’s very little fat.
Ingredients
1/2 Red Pepper, diced
1/2 Tomato, diced
1/4 Cup grated cheddar
2 Green onions, sliced
2 tbsp light mayonnaise
4 Chicken breasts, butterflied
Salt
Pepper
Paprika
2 tbsp (salted) butter, dolloped
Instructions
Preheat your oven to 425
To butterfly the chicken breasts turn the breasts fillet side up. Using a very sharp knife, slice the thickest part of the breast starting at the middle, near the fillet and working towards the outside. Cut little slits across the breast so you don’t slice the meat off.
Season the chicken lightly with salt and pepper.
In a bowl, combine the red pepper, tomato, cheddar, green onion, Mayonnaise and then season lightly with salt and pepper.
Spoon an even amount of the tomato and cheese mixture onto each chicken breast then top with the bare half of the chicken.
Place each stuffed breast into an oven safe casserole dish.
Season the chicken beasts every with salt, pepper and paprika.
Top with the pieces of butter.
Bake for 40 minutes and then let the chicken rest, uncovered for 10 minutes before serving.
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Category: Main
- Method: Oven
- Cuisine: French
Find it online: https://lisagcooks.com/cheesy-stuffed-chicken-breasts-with-tomatoes-and-peppers/ [16]