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
- 2 Chicken Breasts
- 50g Brie cut in to slices
- 6 Sun-dried Tomatoes chopped finely
- Handful of raw spinach, washed and chopped
- 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)
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
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.
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
Add torn basil to your sauce and take chicken out of the oven
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
Stuffed Chicken Breast
Enjoy the taste sensation!
What is your favourite way to have chicken?
Do you like to experiment with different stuffings?