Stuffed Chicken Breasts with Veggies and Cheese

posted in: Big Bites, Recipes | 0

We mentioned in our previous post that we’re trying to eat healthier around the holidays: switching out fatty meats for lean ones, adding extra veggies, and cutting down on unrefined starch. One of the first dishes that come to mind is chicken with vegetables. But it can be so much more than that! Instead of serving your typical grilled chicken filet with vegetables on the side, why not wrap them inside the chicken, add some spicy pepper-jack cheese, and cover it with a rich puttanesca sauce? It’s easier than you think….


Stuffed Chicken Breast with SaladWhat you need (4 servings):

  • 4 chicken breasts
  • 1 cup of sauteed or frozen spinach at room temperature
  • 1/2 diced yellow onion
  • 1 red pepper
  • 1 cup of chopped button mushrooms
  • 1 clove of garlic
  • 1/2 cup of diced or shredded cheese. (We used pepper-jack)
  • Olive oil
  • salt and pepper to taste
  • large non-stick skillet
  • grill pan
  • tongs
  • baking sheet
  • foil
  • plastic wrap or paper towels

Step 1:

Preheat the oven to 350 degrees, line a baking sheet with foil, and get out a large non-stick skillet and a grill pan. Drop 1 tbsp of olive oil in the skillet.

Step 2:

Dice your vegetables and begin to cook them down in a large skillet on medium heat until the vegetables are cooked about 80% through. Finely chop the garlic and it into the mix along with the spinach. Place in a mixing bowl and set aside.

Step 3:

Prepare the chicken by rinsing it in cold water and using a sharp knife to butterfly them. Place a paper towel or a layer of plastic wrap on top, and take out a pot to hammer the chicken flat. The chicken should be about 1/2 an inch thick.

Step 4:

Scoop 1-2 spoonfuls (depending on the size of the chicken) of cooked vegetables onto the inside of the chicken. Put a small handful of cheese on top, and fold the chicken around the filling. Use tooth picks to keep the chicken together. HintDo not overstuff the chicken so much that it won’t close completely around the filling.

Step 5:

Place the grill pan over med-high heat and add 1 tbsp of olive oil. When the oil is hot, gently place the chicken on the pan. Cook for about 3-5 minutes/side or until the chicken is golden brown. Then, place it into the oven until thoroughly cooked through. (5-10 minutes)

We covered ours with leftover punttanesca sauce. Other delicious options are a drizzle of balsamic vinegar and oil and a side of rice.

Serve and enjoy!

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