10-Day Stuffed Chicken Breasts Recipe

Name: 10-Day Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 Tablespoon Olive Oil, Maybe More If Needed; 2 whole Small Red Potatoes, Chopped Into 1 Inch Pieces; ⅓ cups Onion, Chopped Small; 3 whole Small Broccolini, Tops Only, Chopped Into 1 Inch Pieces; Kosher Salt And Pepper To Taste; 1- 1/2 teaspoon Italian Seasoning, More If Needed; 2 whole 6-ounce Size, Chicken Breasts (skinless, Boneless, Of Course); 1 pinch Paprika; 2 cloves Garlic, Chopped; 2 whole Lemons; 1/2 cups Chicken Broth; 2 pinches Chopped Parsley For Garnish

Servings: persons

1- 1/2 Tablespoon Olive Oil, Maybe More If Needed
2 whole Small Red Potatoes, Chopped Into 1 Inch Pieces
⅓ cups Onion, Chopped Small
3 whole Small Broccolini, Tops Only, Chopped Into 1 Inch Pieces
Kosher Salt And Pepper To Taste
1- 1/2 teaspoon Italian Seasoning, More If Needed
2 whole 6-ounce Size, Chicken Breasts (skinless, Boneless, Of Course)
1 pinch Paprika
2 cloves Garlic, Chopped
2 whole Lemons
1/2 cups Chicken Broth
2 pinches Chopped Parsley For Garnish

1
Preheat oven to 375 F.
2
Heat about 3/4 tablespoons of olive oil in an oven-proof saute pan.
3
Add potatoes and cook until they are almost tender, about 5 minutes.
4
Add onion and broccolini and cook until tender, about 5 minutes more.
5
Season with salt, pepper and Italian seasoning while cooking.
6
When its done, remove the pan from the heat, set aside and let the mixture cool.
7
Put your chicken breasts onto a cutting board or between two sheets of plastic wrap.
8
Using a mallet, pound chicken breasts until flat.
9
Dont pound them too thin (I did that the first time) because the filling will leak.
10
Sprinkle kosher salt on the chicken.
11
Gently spread filling over the top of each breast.
12
Slip three pieces of kitchen twine under each breast.
13
Gently pull breast together (tucking in stuffing) and if necessary, secure with toothpicks while you tie the twine.
14
Sprinkle a little paprika on top of the chicken for color.
15
In the same pan that you made the stuffing, add the rest of the olive oil and the garlic.
16
Cook for about 1 minute over medium heat.
17
Add the chicken rolls and brown them on all sides.
18
When its nicely browned squeeze 1 lemon on the chicken and add about 1/4 cup chicken broth to the pan.
19
Stir the juices and put the pan in the oven.
20
Bake for about 30-35 minutes, or until the internal temperature of the chicken reaches 165 F. Remove pan from oven, squeeze the other lemon on the chicken in the pan and cover the pan tightly with foil.
21
Let it rest like this for 10 minutes.
22
Move chicken breasts to a serving dish.
23
Heat pan juices on the stove top over medium heat (you might need to add more chicken broth) and pour over the breast.
24
Garnish with the parsley.
25
Slice, serve and enjoy, knowing youre not consuming many calories, but lots and lots of flavor.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1- 1/2 Tablespoon Olive Oil, Maybe More If Needed, 2 whole Small Red Potatoes, Chopped Into 1 Inch Pieces, ⅓ cups Onion, Chopped Small, 3 whole Small Broccolini, Tops Only, Chopped Into 1 Inch Pieces, and more.

Yes, 10-Day Stuffed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

10-Day Stuffed Chicken Breasts

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