Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, stuffed chicken breasts with salad. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Stuff a quarter of the artichoke mixture into each pocket. Chicken breasts are marinated with ground ginger, coriander, and sesame oil, then roasted and shredded before being added to this colorful Asian-inspired cabbage salad. This is a spicier version of spinach stuffed chicken breasts.
Stuffed Chicken Breasts with salad is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Stuffed Chicken Breasts with salad is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have stuffed chicken breasts with salad using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Chicken Breasts with salad:
- Take Chicken:
- Make ready 4 boneless, skinless chicken breasts
- Make ready 2 scallions thinly sliced
- Make ready 2 jalapenos, seeded and finely chopped
- Prepare 1/4 cup cilantro, chopped
- Make ready 1 tsp lime zest
- Make ready 4 oz Colby Monterey jack cheese, grated
- Make ready 2 tbls Olive oil
- Prepare to taste Salt and pepper
- Take Salad:
- Make ready 3 tbls lime juice
- Make ready 1 tbls Olive oil
- Take 1/2 tsp salt
- Make ready 2 Bell peppers, thinly sliced
- Make ready 1/2 red onion, thinly sliced
- Take 4 c mixed greens
- Get 1 cup cilantro
- Make ready Lime wedges
Make slits widthwise in chicken, being careful not to cut all the way through chicken. In a medium bowl, combine cream cheese, spinach,. Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper.
Instructions to make Stuffed Chicken Breasts with salad:
- Preheat oven to 450 degrees
- Combine in a bowl scallions, jalapeno, cilantro, lime zest and cheese. Mix well.
- Insert a knife into thickest part of each breast and make a pocket about 2 1/2 inches as wide as you can without cutting through. Stuff with cheese mixture.
- Heat 2 tbls olive oil in a large oven safe skillet on medium heat. Season chicken with salt and pepper and cook until golfrn brown on 1 side, about 3-4 minutes. Turn chicken over and roast until cooked through, about 10-12 minutes.
- For the salad:
- In a large bowl, whisk lime juice, olive oil and salt. Add the peppers and red onion and let it sit for 10 minutes, tossing occasionally. Toss with greens and 1 cup cilantro.
- Serve with chicken and lime wedges. ENJOY!
Roast the chicken breasts, skin sides up,. Cajun-seasoned chicken breast stuffed with a cottage cheese and spinach mixture, then baked in butter. Serve with tossed salad, if desired. You're likely to find a lot of herb stuffed chicken breast recipes out there, but this chicken leek recipe is totally unique. It makes great use of leeks, an aromatic that's uncommon on the dinner table, but easy to find. —Shirley Glaab, Hattiesburg, Mississippi Chicken dinners can get real boring, real fast.
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