Stuffed Chicken Breast Recipe

Name: Stuffed Chicken Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 1/2 c. chopped celery; 1/2 c. chopped carrot; 1/2 c. chopped green pepper; 1 medium sweet onion, chopped; 4 Tbsp. cooking wine; 4 boneless, skinless chicken breasts, flattened; 1/4 tsp. salt; 1/4 tsp. black pepper; 1/2 tsp. thyme; 1 Tbsp. chopped parsley; paprika; salt and pepper

Servings: persons

2 Tbsp. butter
1/2 c. chopped celery
1/2 c. chopped carrot
1/2 c. chopped green pepper
1 medium sweet onion, chopped
4 Tbsp. cooking wine
4 boneless, skinless chicken breasts, flattened
1/4 tsp. salt
1/4 tsp. black pepper
1/2 tsp. thyme
1 Tbsp. chopped parsley
paprika
salt and pepper

1
In skillet, melt butter.
2
Add vegetables.
3
Saute until tender. Stir in 1/4 teaspoon of salt, 1/4 teaspoon black pepper, thyme and parsley; set aside.
4
Place each piece of chicken on individual pieces of foil.
5
Sprinkle with salt and pepper.
6
Place 2 to 3 tablespoons of vegetable mix on each piece of chicken.
7
Fold chicken around mixture and secure with toothpick.
8
Pour 1 tablespoon cooking wine over each chicken piece.
9
Sprinkle with paprika.
10
Wrap chicken securely with foil.
11
Place on baking sheet. Bake at 350u00b0 for 40 to 45 minutes.

252

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 13 ingredients. The key ingredients include: 2 Tbsp. butter, 1/2 c. chopped celery, 1/2 c. chopped carrot, 1/2 c. chopped green pepper, and more.

Yes, Stuffed Chicken Breast 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.

Stuffed Chicken Breast

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