Stuffed Chicken Breast Recipe

I have been in a rut when it comes to chicken cooking one of 4 different recipes that my family is sure to eat. So tonight I decided to create my own stuffed chicken breast recipe. I have experimented with this once before, with the help of my fabulous mother in law and it turned out amazing!

Stuffed Chicken Breast

Let’s start by preheating the oven to 350.

In a skillet I put:

Sliced Mushrooms

Mini Kamato Tomatoes (sliced in half)

Fire Roasted Red Peppers (roughly chopped)

A Scoop of Whipped Cream Cheese

A Scoop of Voodoo Jalapeno Pepper Jelly

About 2 TBSP of Brown Sugar

A Splash of Red Wine Vinegar

A Small Handful of Shredded 5 Cheese Italian Blend

Salt, Pepper and Red Pepper Flakes

I sautéed all these ingredients until tender.

Now for the chicken breast. I have found that 1 large chicken breast from Sprouts will feed my family of 2.5. I Trimmed off excess fat and sliced it evenly 3/4 of the way through. Then added my vegetable mixture and secured it closed with wooden tooth picks. I covered it with foil and baked for 20-30 minutes depending on size of breast.

I cooked some angel hair pasta and placed the cooked chicken on top and smothered that with Mezzetta Whole Garlic & Sweet Basil Marinara.

Green Beans

I trimmed the ends off some fresh green beans and placed them in boiling water with 2 cloves of crushed garlic. I let them boil for about 6 minutes. Then removed them from the water and added some fresh squeezed lemon juice, salt and pepper.