Stuffed Chicken Breast

These days there is a sort of deafening silence that greets me when I arrive home from my day at work. It’s a very specific type of silence that any daughter who has raised her childhood to adulthood with her mom then released into the world knows all too well. I lazily lift up myself into the kitchen to have some dinner and there is a low hum of my mom’s old dish, the stuffed chicken breast. Though it’s painful and it’s also being stunning that I’m creating the same old dish without her.

I lazily lift up myself into the kitchen to have some dinner and there is a low hum of my mom’s old dish, the stuffed chicken breast.

Stuffed Chicken Breast
Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 10 mins
 

These days there is a sort of deafening silence that greets me when I arrive home from my day at work. It’s a very specific type of silence that any daughter who has raised her childhood to adulthood with her mom then released into the world knows all too well. I lazily lift up myself into the kitchen to have some dinner and there is a low hum of my mom’s old dish, the stuffed chicken breast. Though it’s painful and it’s also being stunning that I’m creating the same old dish without her.

Course: Bakes, Confectioneries, Healthy, Meats, Party
Cuisine: Canadian
Servings: 4 people
Calories: 142 kcal
Ingredients
  • 4 Chicken breasts skinless and boneless
  • 1 teaspoon Lime zest
  • 3 tablespoon Olive oil plus more for the grill pan
  • 1 or 1 ½ teaspoon Lime juice
  • 1 teaspoon Dried oregano
  • 1 teaspoon Salt
  • 1 teaspoon Ground cumin
  • 1 teaspoon Paprika
  • ½ teaspoon Granulated garlic
  • ½ teaspoon Granulated onion
  • ½ teaspoon Ground coriander
  • 1 ¼ cup Pepper jack cheese shredded
  • Pinch of Black pepper
  • ½ cup Corn Kernels
  • ½ cup Black beans
  • ¼ cup Roasted red peppers sliced
FOR GARNISHING
  • Fresh cilantro leaves
  • Pico de gallo prepared
Instructions
  1. Place the chicken breast into a bowl and add in all of the ingredients beginning with the olive oil and including the black pepper.

  2. Toss to season the meat well.

  3. Marinate the chicken for at least 20 minutes.

  4. NOTE

    If preparing ahead, marinate it overnight.

  5. Once the chicken is marinated, preheat the oven to 350⁰ F or 175⁰ C and line a baking sheet with foil and top with a wire rack.

  6. Now preheat your grill pan over medium-high heat and drizzle 1 to 2 tablespoon of olive oil.

  7. Once the oil is hot, add the chicken breast in batches and grill them for about 3 minutes per side or just until golden on the outside.
  8. NOTE

    The chicken will not be cooked through at this point.

  9. Once the chicken is cool enough to handle, make a pocket in the thickest part of the breast taking care not to cut all the way through but just create a large enough of a pocket to stuff with filling.
  10. Add ¼ cup of the cheese, a couple of tablespoon of black beans and corn and then a few slices of the roasted red pepper.

  11. Use a couple of toothpicks to secure the opening and place the stuffed chicken breast on to the wire rack.

  12. Now place into the oven to bake for about 8 to 10 minutes or until the chicken is cooked through and the cheese is melted.

SERVE
  1. When it is done, place it on the plate and top each stuffed chicken breast with some of the Pico de Gallo, few cilantro leaves and a slice or wedge of lime for garnishing before serving.

OUR DINE TABLE
  1. I’m creative and full of desires to spread my own wings and to express myself and all of my colors, more so than I knew. So this discovery of my mom’s dish makes me excited and more connected to my mom through this succulent stuffed chicken breast. Combine this with Green Salad for a complete treat.

Distribute the foods
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Nutrition Details

CategoryAmount
Calorie 142
Fat 3.1 g
Cholesterol 70 mg
Sodium 64 mg
Protein 26.7 g
Calcium 12.9 mg
Potassium 220 mg
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