Veggie Stuffed Chicken Recipe

Name: Veggie Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 boneless skinless chicken breasts; 5 asparagus spears (chopped); 1/2 small red pepper; 2 mushrooms; 5 grape tomatoes; 1 teaspoon olive oil; sea salt, to taste; pepper, to taste; 1 teaspoon garlic powder; 6 slices part-skim mozzarella cheese

Servings: persons

3 boneless skinless chicken breasts
5 asparagus spears (chopped)
1/2 small red pepper
2 mushrooms
5 grape tomatoes
1 teaspoon olive oil
sea salt, to taste
pepper, to taste
1 teaspoon garlic powder
6 slices part-skim mozzarella cheese

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1. Using a food processor, chop all vegetables until pieces are very small.
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2. In a medium pan, add olive oil. When warm, add all chopped ingredients. Sprinkle with some salt and pepper.
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3. Whit knife, cut a pocket in the breasts. Do not cut breasts in half.
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4. Using a small spoon, stuff breasts with veggies. Close pocket using tooth picks.
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5. Sprinkle chicken with salt, pepper and garlic powder.
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6. preheat oven to 400 degrees
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7. Cook chicken until ready.
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8. Add cheese slices and wait until melted.
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9. Sprinkle with parsley or basil (if desired)and serve.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 3 boneless skinless chicken breasts, 5 asparagus spears (chopped), 1/2 small red pepper, 2 mushrooms, and more.

Yes, Veggie Stuffed Chicken 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.

Veggie Stuffed Chicken

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