With asparagus being in-season and available now, and with my rediscovery of my fondness for red potatoes, we’ve been having some sort of variation of this meal about once a week. The asparagus is roasted, as are the red potatoes, and I usually add some sort of chicken breast dish to the plate. This past week, it was a stuffed chicken.
I cut up some deli ham and brick cheese and used that as the stuffing. After I butterflied and pounded out the chicken, the ham and cheese mix went inside. I was going to lightly bread and cook the chicken in a skillet before baking, but these chicken breasts weren’t really ‘together’ enough for that. So, I skipped that part and they went straight into the oven. After they were done cooking, I sprinkled a bit more of the ham and cheese mix on top. Then, into the broiler for one more minute… And that is literal, because our current broiler has been known to set things on fire if left for more than 60 seconds. No fire this evening… just a warm and tasty cool night’s dinner. 🙂
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- Chicken Breasts (one per person), trimmed – I recommend not getting thin-cut breasts, as the chicken is butterfly cut in order to stuff them. Though I have thought of using the thin-cuts and rolling the stuffing into the chicken breasts… Just haven’t tried that one yet. 😉
- Marinade: Olive Oil, Fresh Lemon Juice, other Seasonings to taste – Marinade for 2 hours or overnight.
- 1-1/2 pkgs Cream Cheese, softened
- 1/2 jar (8-oz.) Roasted Red Peppers
- 8-10 Sun-Dried Tomatoes
- 1/2 jar (8-oz.) Artichoke Hearts, rinsed
- 8-oz. Feta Cheese
- For Topping: 12-oz. Shredded Mild Cheese – We used Chihuahua Cheese, but I imagine that Monterey Jack might also work well.
- For Baking: 1/4 cup Chicken Broth, for bottom of baking pan.
1. Blend the above ingredients together in a food processor until smooth. This mixture also makes a flavorful spread for crackers and/or sandwiches.
2. Trim, if necessary, and butterfly cut the chicken breasts. Here is good instructional video on butterfly cutting chicken breasts. *Disclaimer: I watched the video with the sound on mute… The visual angle just exactly how I did my cuts, but I can’t attest to what she is saying.
3. Place the chicken breasts between plastic wrap and pound flat. This part is kind of fun and enjoyable…
4. Scoop approximately 3 Tbsp. of the cream cheese mixture and spread along the center of each chicken breast. Top mixture with a light sprinkling of shredded cheese. Fold chicken breast over itself and mixture and secure with toothpicks.
5. Pour approximately 1/4 cup Chicken Broth in the bottom of a baking pan. Place stuffed chicken breasts side by side in pan. Sprinkle lightly with shredded cheese. Cover with foil. Bake in a 350 degree oven for about 25 minutes. (The broth and the foil will keep the chicken very tender and moist.)
Serve as desired. We had these with couscous and asparagus, and it was an absolutely delicious meal! The chicken kept a subtle lemony touch, and the stuffing was creamy and flavorful with the roasted red peppers and sun-dried tomatoes. It was a hearty, yet light dish… very satisfying but not overly filling. A definite big yum…
Here’s a picture of our first attempt at this recipe – they were a bit overstuffed (though still quite tasty). We also added thinly-sliced ham to the stuffing that time (see post here). I think the measurements and ingredients given above fit a bit better together…
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