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
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.
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.
Add the chopped broccoli and stir. Cook for about 30 seconds – 1minute.
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.
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.
Fold the chicken to cover then use toothpicks to secure the chicken. Repeat the process with the other chicken.
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.
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.
Leave to rest for about 5-10 minutes before slicing into the chicken.
Serve and enjoy!
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