Veggie Stuffed Chicken Breasts


Let me first start out by saying I hate chicken.

I hate it. I do.

So you know it takes a heck of a lot for me to hunker down and resign myself to the fact that chicken can be (meaning has the potential to be) some delicious stuff, if it’s cooked correctly and filled with deliciousness. And then it’s still a big iffety if if.

So when I have to, I make chicken, but if it’s not palatable to me, I refuse to touch it once it’s cooked, which makes me a very hungry girl.When I do eat it, I have to make it mine. I bling it out to the max. I beat it. I stuff it. I roll it (see image below) and I mark it with a “b” for “Be my Chicken.”

So when it comes down to it, I’m saying these breasts are more stuffed than a stuffedy stuffed thing (the caffeine is wearing off). The magic is in the preparation. What’s the magic? That it’s so easy to roll a stuffed breast, you don’t even have to tie it off or pin it together.

Simply place the seam side down and you have magic, baby. Like Rainbow Brite’s little twinkle wand.I will say it’s also very therapeutic to pound down the chicken. To keep the mess at a minimum, I place the breasts in a zipper bag and seal out the air.But enough about bringing the goods. You have to try this one for yourself. It was an instant favorite in our house as soon as I was able to convince the kids it wasn’t yet another dish containing cauliflower (I know).

Look at the ingredients and you’ll know instantly, that this is a healthy dish you’re going to make time and again, with or without (as below) the alfredo.

 

Vegetable Stuffed Chicken Breasts
2 boneless, skinless chicken breasts
1 cup mushrooms, chopped
1/3 cup pimiento stuffed olives, chopped
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 clove garlic, minced
1 egg, lightly beaten
Salt and PepperAlfredo Sauce (recipe here)

1. Preheat oven to 350 degrees F.
2. Lay breasts flat. Tenderize to flatten to about 1/4″ thick. Set aside.
3. Mix olives, mushrooms, green pepper, onion, garlic and egg. Place mixture in the center of each breast.
4. Roll chicken gently and place seam side down in oven safe pan.
5. Season with salt and pepper.
6. Bake, uncovered, for 30 minutes, or until cooked thoroughly.
7. Let rest.
8. Carve into slices about 1.5″ thick using a serrated knife.
9. Serve with my sun-dried tomato alfredo sauce.

Print Friendly

Comments

  1. whipper75229 says:

    This looks ammmmazzzinnnng (for chicken) :-) I, too, have a hard time with chickeny dishes, but this does look good!
    Do you have any suggestions for a substitute for the peppers? I like them but they talk back, if you know what I mean… I definitely want to try this one! Thanks!!

  2. Your Lighter Side says:

    Hi, whipper!

    You could definitely go without the pepper and use things like zucchini, green onions, carrot, spinach, you name it! I like the pepper for its color and kick, but you could even add sun-dried tomatoes to your veg and get some of that red sass.

  3. Your links to your sun-dried tomato alfredo sauce recipe do not work.

  4. Catherine says:

    Oh my going to try this tonight I have a question though how can anyone hate chicken/??? ;-) I gave up most meat yes ago chicken is the one thing I don’t think I could live without!!! That being said thanks for being a trooper and posting this recipe for those of us who love us some fowl :-) :-) :-)

Trackbacks

  1. [...] Coupled with the ever so naughty stuffed chicken breast, you can get saucy any time. Paired here with veggie stuffed chicken breasts. [...]

Leave a Reply