It’s another blessed Monday, happy Monday to everyone! Wishing you all a blessed week! The recipe for today is stuffed chicken breasts. This stuffed chicken breasts as its name implied was stuffed with vegetables and super tasty chicken recipe.
I used broccoli bell peppers, onion, and cheese but the truth is you can use any vegetables of your choice if you don’t like cheese you make the recipe without but I recommend you use it.
It is important you butterfly your chicken by using a sharp knife to cut (not all the way down) to make it flatter and bigger before using a “pounding to make it even.
You might want to try;
One Pan Teriyaki Chicken With Vegetables
- 2 Chicken breasts
- 1 Small broccoli head (chopped)
- ½ Cup bell pepper (I used 3 colors; chopped)
- ¼ Onion (chopped)
- 1 Teaspoon Cayenne pepper
- 1 Tablespoon Onion powder
- I Tablespoon garlic powder
- 1 Teaspoon Italian seasoning
- Knorr Seasoning powder/cube (optional you can replace with salt)
- 1 Tablespoon Olive oil (or your choice)
- ¼ Cup Grated mozzarella cheese or your choice
- 2 Tablespoons Butter
- Salt and pepper
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Preheat the oven to 400 F.
In a small bowl, mix all the seasonings; cayenne pepper, onion powder, garlic powder, Italian seasoning, seasoning powder/cube (if you’re using), salt, and pepper.
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Heat the oil in a skillet over medium-high heat, add the chopped onion, bell pepper and seasoning with some of the mixed seasonings. Cook until the vegetables soften.
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Add the chopped broccoli and stir. Cook for about 30 seconds – 1minute.
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Clean the chicken, slice each chicken to butterfly (flatter and bigger) cover with a fling and pound the chicken with a mallet or rolling pin to level the chicken, and make sure you don’t rip the chicken when pounding.
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Season the chicken on both sides with the season (you can place chicken on an aluminum foil), on one side add the vegetable mixture then top with cheese.
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Fold the chicken to cover then use toothpicks to secure the chicken. Repeat the process with the other chicken.
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Place the chicken in a skillet (you can use the same skillet as the vegetable, just wipe it clean. This step can be done in two ways; you can brown the chicken on both sides before transferring into the oven, or just place the skillet into the oven after you secure the chicken.
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Cook for about 15-20 minutes, halfway through the place a tablespoon of butter over each chicken to keep it moist. Cook until the thickest part read 160-170 degrees.
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Leave to rest for about 5-10 minutes before slicing into the chicken.
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Serve and enjoy!
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