Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, stuffed chicken breasts with salad. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Stuffed Chicken Breasts with salad is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Stuffed Chicken Breasts with salad is something which I have loved my entire life. They’re nice and they look wonderful.
Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Stuff a quarter of the artichoke mixture into each pocket. Chicken breasts are marinated with ground ginger, coriander, and sesame oil, then roasted and shredded before being added to this colorful Asian-inspired cabbage salad.
To get started with this particular recipe, we have to first prepare a few components. You can have stuffed chicken breasts with salad using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Stuffed Chicken Breasts with salad:
- Prepare Chicken:
- Prepare 4 boneless, skinless chicken breasts
- Get 2 scallions thinly sliced
- Prepare 2 jalapenos, seeded and finely chopped
- Get 1/4 cup cilantro, chopped
- Prepare 1 tsp lime zest
- Make ready 4 oz Colby Monterey jack cheese, grated
- Prepare 2 tbls Olive oil
- Take to taste Salt and pepper
- Get Salad:
- Prepare 3 tbls lime juice
- Prepare 1 tbls Olive oil
- Make ready 1/2 tsp salt
- Take 2 Bell peppers, thinly sliced
- Get 1/2 red onion, thinly sliced
- Get 4 c mixed greens
- Make ready 1 cup cilantro
- Get Lime wedges
Chicken Breasts Stuffed with Herbed Goat Cheese and Piccolo Farroto with Tomatoes and Romano Bean Salad instructions. While the oven is preheating prepare the tomatoes and green beans for the farro salad. Place boneless chicken breasts into your casserole dish next to each other. Sprinkle salt and black pepper over your chicken breasts.
Steps to make Stuffed Chicken Breasts with salad:
- Preheat oven to 450 degrees
- Combine in a bowl scallions, jalapeno, cilantro, lime zest and cheese. Mix well.
- Insert a knife into thickest part of each breast and make a pocket about 2 1/2 inches as wide as you can without cutting through. Stuff with cheese mixture.
- Heat 2 tbls olive oil in a large oven safe skillet on medium heat. Season chicken with salt and pepper and cook until golfrn brown on 1 side, about 3-4 minutes. Turn chicken over and roast until cooked through, about 10-12 minutes.
- For the salad:
- In a large bowl, whisk lime juice, olive oil and salt. Add the peppers and red onion and let it sit for 10 minutes, tossing occasionally. Toss with greens and 1 cup cilantro.
- Serve with chicken and lime wedges. ENJOY!
Stuff each chicken "pocket" with the cream cheese spinach stuffing until nothing is left. Lay a chicken breast flat onto your work surface. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture. Cajun-seasoned chicken breast stuffed with a cottage cheese and spinach mixture, then baked in butter.
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