Chicken Stuffed with Savoury Vegetables
Succulent. Savoury. Satisfying.
Equipment
- Toothpicks for securing each breast
- Ovenproof skillet
Ingredients
The Chicken
- 1½ lbs Seasoned chicken breasts 4 breasts, bone and skin removed, pre-seasoned with no sodium seasoning
- 2 tbsp Italian Seasoning
- 1 tbsp Paprika
- ¾ tsp Salt
The Savoury Vegetable and Cheese Stuffing
- 4 tbsps coconut oil
- 2 tsps garlic minced
- 1 ¼ cups Pak Choi shredded
- ½ cup Sweet peppers sliced
- ¼ cup carrot finely shredded)
- ¼ cup Edam Cheese shredded, or shredded mozzarella or cheddar
Instructions
The Chicken
- Place chicken on a flat surface and use a knife to cut a pocket about ¾ into each breast.
- Mix together 2 tbsp of italian seasoning, 1 tbsp of paprika and 1 tsp of salt and use to coat chicken both inside and outside.
- Lightly coat a pan with coconut oil and allow to get hot the sear the side of each breast for 3 minutes and then set aside.
The Savoury Vegetable and Cheese Stuffing
- Heat coconut oil in a large sauce pan over medium heat. Add garlic, onion, sweet peppers and carrot and stir to incorporate, then lightly stir in cheese. Set Aside.
- Stuff each chicken breast with seasoned vegetable and cheese filling.
- Use as many toothpicks as needed to secure the opening of each chicken breast, taking care to not go too close to the opening to avoid tearing the breast.
Baking the Stuffed Chicken
- Preheat the oven to 375 °F (191°C).
- Heat an oven proof skillet over medium heat. Divide the remaining 2 tbsps of coconut oil into 4 for use with each breast. Sear and cook chicken on both sides for 3-4 minutes each, until golden. You may use a pair of tongs to flip the chicken breasts.
- Place skillet in the oven and cook for about 15 to 17 minutes, depending on the thickness of the breast (or until the chicken reaches an internal temperature of 150 °F (66°C).
- Remove the chicken and place on a cutting board or plate. Remove the toothpicks and slice and serve. 1 sliced breast is a serving.