Stuffed Chicken Breasts

Stuffed Chicken Breasts | How to Cook Chicken

Recipe:  Stuffed Chicken Breasts

How can you make Stuffed Chicken Breasts healthy and delicious? 

Stuffed Chicken Breasts

How can I prepare chicken today? If you are thinking about chicken today and you are tired of cooking it the same way, today I am bringing you this vegetable stuffed chicken breast recipe. What is great about this recipe is that with just a few ingredients needed; this recipe will be easy and delicious!

For starters, I utilized bell pepper, spinach, cheese and julienne chili pepper, to give it a kick. (This is optional) Nobody has to know that you prepare this dish the day before which will make your life easier the day of the actual event. You can prepare and frozen them. The day prior to your dinner, leave them in the refrigerator overnight and heat them up the day of.

This is a dish that all your family will enjoy! Low in calories and full of flavor. This Stuffed Chicken Breasts will become one of your “to-go” simple and delicious dishes! Try them today!

 

Ingredients to prepare Stuffed Chicken Breasts

 

Stuffed Chicken Breasts

1 Chicken breast

2 Red bell peppers

½ bag frozen spinach

½ cup mozzarella

1 Jalapeño

1 tablespoon of grape oil

1 teaspoon salt

1 teaspoon pepper

Plastic Wrap

Stuffed Chicken Breasts

How to cook Stuffed Chicken Breasts?

PEEL the bell pepper by placing them directly over the flame until they are black on the outside. Remove from heat and place them in a plastic bag for 5 minutes. Peel them and half them lengthwise.

DRAIN the spinach.

CUT el jalapeño into strips.

DE-BONE chicken breast and divide them in two.

PLACE boneless chicken breasts between two pieces of waxed paper or plastic wrap, or in a resalable plastic bag. Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet until the chicken is even in thickness.

HOLD sharp knife parallel to cutting board and along one long side of breast; cut almost in half, leaving breast attached at one side.

OPEN breast so it lies flat; cover with plastic wrap. Using flat side of a meat mallet, lightly pound to 1/4-inch thickness.

REMOVE plastic wrap and stuff with bell pepper, spinach, jalapeno and cheese.

ROLL UP jelly roll-style, tucking in sides. Secure with toothpicks.

KEEP in the refrigerator for at least one hour

BROWN the chicken breasts in a very hot frying pan, season and add the herbs, then finish off in an oven at 180°C for about 20-25 minutes.

Stuffed Chicken Breasts

Stuffed Chicken BreastsStuffed Chicken BreastsHow to serve this delicious Stuffed Chicken Breasts

Hogao Click here for Spanish Recipe Hogao

Avocado Dressing

Cooking Easy Meals Tips for Stuffed Chicken Breasts

Just make sure not to overcook them as they could become dry!

Stuffed Chicken BreastsTell me, ¿Do you have any Stuffed Chicken Breasts? Do you have any tips or tricks to prepare Stuffed Chicken Breasts that you would like to share? How do you solve your daily Cooking Easy Meals?

I would love for you to leave me a comment about this article that you just read and tell me a little bit about what concerns you about food preparation. I personally am answering your questions as my main objective is helping you to have success in the kitchen! Like in this case, that you will be able to prepare this easy and delicious dish!

Bon appétit!

Stuffed Chicken Breasts | How to Cook Chicken
 
Prep time
Cook time
Total time
 
This is a dish that all your family will enjoy! Low in calories and full of flavor. This Stuffed Chicken Breasts will become one of your "to-go" simple and delicious dishes! Try them today!
Author:
Recipe type: Dinner
Serves: 2-3
Ingredients
  • 1 Chicken breast
  • 2 Red bell peppers
  • ½ bag frozen spinach
  • ½ cup mozzarella
  • 1 Jalapeño
  • 1 tablespoon of grape oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Plastic Wrap
Instructions
  1. PEEL the bell pepper by placing them directly over the flame until they are black on the outside. Remove from heat and place them in a plastic bag for 5 minutes. Peel them and half them lengthwise.
  2. DRAIN the spinach.
  3. CUT el jalapeño into strips.
  4. DE-BONE chicken breast and divide them in two.
  5. PLACE boneless chicken breasts between two pieces of waxed paper or plastic wrap, or in a resalable plastic bag. Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet until the chicken is even in thickness.
  6. HOLD sharp knife parallel to cutting board and along one long side of breast; cut almost in half, leaving breast attached at one side.
  7. OPEN breast so it lies flat; cover with plastic wrap. Using flat side of a meat mallet, lightly pound to ¼-inch thickness.
  8. REMOVE plastic wrap and stuff with bell pepper, spinach, jalapeno and cheese.
  9. ROLL UP jelly roll-style, tucking in sides. Secure with toothpicks.
  10. KEEP in the refrigerator for at least one hour
  11. BROWN the chicken breasts in a very hot frying pan, season and add the herbs, then finish off in an oven at 180°C for about 20-25 minutes.

This recipe is also available in Spanish = Esta receta también está disponible en español: Pechugas de Pollo Rellenas
Bon appetite!

From Cooking Easy Meal Stuffed Chicken Breasts

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