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Archive for June, 2013

This meal was pretty dang good.  It takes a little practice if you have never stuffed a chicken breast before but it is not really hard and fortunately, it does not have to be perfect.

This recipe will make 4 servings of chicken, each one will be a stuffed 1/2 of a chicken breast.

First of all, roast 1 red bell pepper.  This can be done directly on a gas stove or under the broiler in the oven.  It is fairly simple.  Using the oven, turn on the broiler and set a red bell pepper on a baking sheet and place in the oven, on a fairly high rack.  Allow it to broil and become sort of “blackened” on each side (you will have to turn it to get all sides).

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When it is done and blackened on all sides, put it into a ziplock bag and seal.  Allow that to sit for 8 minutes or so.  After about 8 minutes,  remove it and peel off the skin.  It shouldn’t be too hard.

Now, preheat oven to 400*F.  Start with 2 boneless, skinless chicken breasts.  Cut off any large amounts of fat or icky parts that you don’t like.  Cut each one in half so that you have four pieces that are closer to square than rectangle (I know they are nowhere near square but I could not think of a better way to describe which way to cut it).  Take a paring knife and cut a pocket along one side of each breast piece.  The goal is to get a large enough pocket to fill it well with stuffing without cutting too close to the sides, top, or bottom and opening the pocket somewhere else in the breast.  This is where it takes practice but it will still be fine if you don’t get it perfect, some of the stuffing might leak out a little bit is all.

Now, chop the following:  4 pieces of deli sliced provolone cheese, 1/2 cup of the roasted red pepper, 3 artichoke hearts (from a can, drained).

Mix all of those as well as 1/2 tsp salt, 1/8 tsp pepper, 1 T dried parsley in a bowl.  Stuff the chicken breasts with as much of this mix as you can without breaking open the pockets.  Sprinkle with salt and pepper.

Coat an ovenproof pan with olive oil and heat on medium-high heat.  Once heated, add chicken breasts in the pan and cook for about 3 to 4 minutes.

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Turn over and cook for another 3 to 4 minutes.  Transfer to oven and bake for 15 to 20 minutes, until no longer pink.

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Yum!  Erin, The Burbs

 

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