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Hello Mom, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, stuffed chicken breasts with salad. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Stuffed Chicken Breasts with salad is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Stuffed Chicken Breasts with salad is something that I’ve loved my whole life.
Stuffed Chicken Breasts With Tomato Salad. This was really flavorful - I would definitely make it again. The only change I made was that I butterflied the chicken, cooked on one side, flipped and topped each piece with a portion of the filling.
To get started with this recipe, we must prepare a few components. You can cook stuffed chicken breasts with salad using 18 ingredients and 7 steps. Here is how you cook it.
Ingredients of Stuffed Chicken Breasts with salad:
- Get Chicken:
- Make ready 4 boneless, skinless chicken breasts
- Prepare 2 scallions thinly sliced
- Make ready 2 jalapenos, seeded and finely chopped
- Take 1/4 cup cilantro, chopped
- Get 1 tsp lime zest
- Take 4 oz Colby Monterey jack cheese, grated
- Make ready 2 tbls Olive oil
- Get to taste Salt and pepper
- Make ready Salad:
- Prepare 3 tbls lime juice
- Make ready 1 tbls Olive oil
- Get 1/2 tsp salt
- Get 2 Bell peppers, thinly sliced
- Take 1/2 red onion, thinly sliced
- Make ready 4 c mixed greens
- Get 1 cup cilantro
- Make ready Lime wedges
Serve with tossed salad, if desired. Good enough to be served at a high-priced restaurant, but easy enough to make yourself.. Cream Cheese Spinach Stuffed Chicken Breast Recipe - Quick and easy boneless chicken breasts stuffed with a filling and baked with a sauce in a casserole dish in the oven. This is a healthier low carb family dinner meal.
This Is 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!
I have included side dish ideas and flavor options. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
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