Stuffed Chicken Breast

Stuffed Chicken Breast

Stuffed Chicken Breast

This is the Chicken from my dinner part of #WIAW this week. The chicken is so succulent, the veg crunchy and sauce chunky! It all goes so well together you are going to HAVE to make it again and again 🙂 This makes a perfect dinner party dish. If you are not too keen on brie you can use mozzarella or feta instead. I use my julienne peeler to get the julienne slices from the carrot and butternut squash. If you don’t have one slice as thinly as you can.

This recipe serves 2

Ingredients

  • 2 Chicken Breasts
  • 50g Brie cut in to slices
  • 6 Sun-dried Tomatoes chopped finely
  • Handful of raw spinach, washed and chopped

Stir-fry Veg

  • Spray Oil / Olive oil
  • 1/2 Red Pepper, cut in to thin slices
  • 1/2 Yellow Pepper cut in to thin slices
  • 1/2 Medium onion sliced
  • 100g Butternut Squash julienne
  • 1 large Carrot julienne
  • 1 tsp of Garlic powder or one clove crushed
  • 1 tsp of Paprika
  • 1 Tablespoon of Light Soy Sauce (Gluten Free Soy)

Tomato & Basil Sauce

  • Spray Oil / Olive Oil
  • 1/2 Onion large dice
  • 1/2 a carrot cut in to quarters and then diced
  • 1 Can of tinned tomatoes
  • Fresh Basil
  • Sea Salt & Freshly ground Black Pepper to taste
  • 1 tsp of paprika
  • 1/2 tsp Cayenne Pepper (optional)

Ingredients

Instructions

Pre-heat oven to 200c and place baking sheet sprayed with oil in
Make an incision in to the thickest side of each chicken breast to make a pocket to put the filling in
In a bowl mix the sun-dried tomatoes and spinach

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Place the sliced brie in to each pocket and then top with the sun-dried tomato and spinach mixture and push the opening of the pocket back together 

Seal the chicken in a hot pan for a couple of minutes on each side

Transfer the chicken to the heated baking tray and cook for 20 minutes

Meanwhile get your sauce on as it will take 20 minutes to cook down – fry the onions and carrots in some spray oil until onions are translucent, add the garlic, paprika and cayenne if using. Add Tinned tomatoes, season and cook down. 

Chunky tomato and basil sauce

Heat your wok and add the sliced onions and carrots, cook for 2 minutes

Add you butternut squash and peppers, stir-fry for a few minutes then add garlic, paprika and soy sauce cook for a further 4-5 minutes. The veg should still have a slight crunch to them

Stirfry Vegetables

Add torn basil to your sauce and take chicken out of the oven

To Serve

Drizzle a plate with some balsamic reduction add a large spoon of stir-fry veg to the centre of the plate, top with the chicken breast and then the sauce

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Stuffed Chicken Breast

Stuffed Chicken Breast

Enjoy the taste sensation!

What is your favourite way to have chicken?

Do you like to experiment with different stuffings?

 

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4 thoughts on “Stuffed Chicken Breast

  1. Pingback: Cool Chicken Breast Recipes Images - PearlGator's Cooking Chicken | PearlGator's Cooking Chicken

  2. Omg nommm!! Haha. Why don’t I ever think to stuff chicken?? We actually had a long discussion at a Thanksgiving dinner I went to this weekend about stuffing turkeys. Apparently the food INSIDE the turkey is really hard to get fully cooked to a high enough temperature without burning the turkey. So you aren’t supposed to actually cook the stuffing in the turkey. But perfect way to get around this is stuffing chicken! So much thinner but still the great taste.

  3. Pingback: What I ate Wednesday #6 Oven ‘Fried’ Chicken | Queen Bee's Kitchen

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