The stuffed chicken that we have come up with is a really simple prep and is somewhat of a flexible recipe that you can change up, depending on what is in your fridge or pantry. It can be a bit tricky if you aren't a very patient person (I lack skills in that department) because it can take a while to bake since it's stuffed with yummy goodness. Besides patience, this recipe doesn't take too much skill and can be a crowd pleaser that's almost guaranteed to impress. This is another one that's mostly kept in my head - so here's my best effort at writing it out.
Ingredients:
2 Chicken Breast - Boneless & Skinless
1/4 C (ish) of a creamy herbed cheese (I like boursin - you could also use some cream cheese if that's all you had and add some of your favorite seasonings)
Small handful of diced onion
1 C Frozen or Fresh Spinach Chopped
4-6 Sundried Tomatoes chopped
Small handful of shredded cheese (I like mozzarella or Parmesan)
Salt & Pepper
Directions:
The most important part of this recipe is to POUND OUT your chicken breast! I like to sandwich the breasts in between 2 pieces of saran wrap and give it a go with my meat mallet. Such a good way to de-stress after a long day! In a small mixing bowl, combine the cheeses, vegetables and seasonings. Stir together until slightly creamy, but not too dry. Add salt and pepper to taste. Season chicken breasts on both sides with salt and pepper and spread half of the mixture on top of the breast. Roll up breasts and secure with toothpicks. Season the outside of the chicken. Bake at 400 for approximately 30 minutes in a foil lined baking dish. Ensure that it's cooked all the way through - it will take longer than you think!
You could add sliced mushrooms, artichoke, olives, fresh basil, tomatoes, different kinds of cheeses, etc. to switch it up. A surprisingly easy, yet gourmet tasting, weeknight meal!
Recipe #2 of the week coming soon!
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