Stuffed Chicken Breast
Stuffed
chicken breasts are a great way to make your chicken dinner fun. Served on a
bed of rice or with a vegetable accompaniment, they are an easy dinner on
weekdays, which meets in a flash.
Ingredients
- 1 teaspoon Italian seasoning
- 2 skinless, boneless chicken breasts
- 1 teaspoon minced garlic
- ½ cup sliced red bell peppers
- 1 cup mushroom , sliced
- 2 -4 slices of Provolone cheese
- 1- 1 ½ cup fresh baby spinach leaves
- 2 teaspoon creole seasoning
- 2 tablespoon cooking oil, or more
- 4-6 toothpicks (for securing or locking each cut)
Instructions
Stuffing the
chicken
First, Preheat
the oven to 375 ° F (190 ° C).
Then, Salt
chicken inside and out. then season both sides of each breast with Italian and
Creole seasoning.
Place the chicken
on a board or a flat surface. Cut a slit or pocket about quarter of each
breast, try not to cut it completely. Season inside the chicken.
In a large
skillet or skillet, add olive oil and garlic, sauté over medium heat for about
a minute, add mushrooms, pepper and continue stirring for about 2-3 minutes.
Finally, add the spinach and stir frequently until they are faded and cooked,
about 2-3 minutes. Put aside.
Stuff the
chicken breasts with the mushroom, spinach and pepper mixture. Add cheese, 1-2
slices per chicken.
Use
toothpicks to thread the chicken breasts near the openings to secure them. If a
little filling is out, just put it back in.
Cook the
chicken
First, Heat
an ovenproof skillet over medium heat with a tablespoon of oil. Sear and cook
chicken on both sides for 3 to 4 minutes, until golden brown. You can use a
pair of tongs and gently flip the chicken breasts.
Then, Place
the pan in the oven and bake for about 16-18 minutes, depending on the size of
the breast or until the chicken is cooked through.
Transfer the
chicken breasts to serving plates. Carefully remove and discard the toothpicks.
Serve immediately, drizzled in the pan.
Happy
Cooking Time.
