Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, stuffed chicken breasts with salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Stuffed Chicken Breasts with salad is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Stuffed Chicken Breasts with salad is something which I have loved my whole life. They are nice and they look fantastic.
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.
To begin with this particular recipe, we have to first prepare a few components. You can cook stuffed chicken breasts with salad using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Stuffed Chicken Breasts with salad:
- Take Chicken:
- Prepare 4 boneless, skinless chicken breasts
- Make ready 2 scallions thinly sliced
- Get 2 jalapenos, seeded and finely chopped
- Prepare 1/4 cup cilantro, chopped
- Get 1 tsp lime zest
- Make ready 4 oz Colby Monterey jack cheese, grated
- Make ready 2 tbls Olive oil
- Get to taste Salt and pepper
- Make ready Salad:
- Make ready 3 tbls lime juice
- Take 1 tbls Olive oil
- Make ready 1/2 tsp salt
- Prepare 2 Bell peppers, thinly sliced
- Prepare 1/2 red onion, thinly sliced
- Make ready 4 c mixed greens
- Prepare 1 cup cilantro
- Get 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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