Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, healthy stuffed chicken breast. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Healthy stuffed chicken breast is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Healthy stuffed chicken breast is something that I have loved my entire life.
Browning the chicken in a skillet before baking gives it a beautiful golden color, and finishing it in the oven ensures that this healthy baked chicken recipe cooks evenly throughout. Stuff the mixture into the chicken breast where you created the pocket. Use a few toothpicks to close the chicken breast around the stuffing. Place the chicken breast on a baking sheet or aluminum foil and season it with pepper, curry powder, and paprika.
To begin with this recipe, we must first prepare a few ingredients. You can have healthy stuffed chicken breast using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Healthy stuffed chicken breast:
- Prepare 4 large chicken breasts
- Make ready 1 zuccini
- Prepare 1 red pepper
- Take 3/4 large carrot
- Prepare 3 medium onions
- Take 50 grams raisins
- Make ready 1 1/2 cup scotch
- Prepare 1 water for boiling
- Get 1 cold water
- Prepare salt
- Make ready icecube
- Prepare ground black pepper
- Get cooking net/thread
Be careful not to push the thermometer completely through the meat. This keto stuffed chicken is served with low carb vegetables and can be enjoyed as a quick and easy weeknight meal all year round. Place the chicken breasts on a cutting board and drizzle with oil. Sprinkle evenly over both sides of the chicken.
Instructions to make Healthy stuffed chicken breast:
- Open the chicken breasts so you can stuff it and roll it.
- Cut 3/4 of the pepper, 3/4 of the zuccini and the carrot julianne style but a bit thicker than usual.
- Cut the rest of the pepper and the zuccini in a thiner julianne. Put those to cook slowly. Pre-heat the oven to 210C.
- Mix the raisins and the scotch for 10 minuts. And then add 3/4 of the scotch (with no raisins) to the cooking vegetables. Cut the onions in julianne or feather style. Once the other vegetables are done, put them on a dish and start cookin the onions. Put water to boil.
- Once the water is boiling add salt and the cut vegetables for 10 minuts. Put cold water and icecubes in a large recipient. Once the ten minutes passed quickly put the vegetables in the cold water so they stop cooking.
- While the onions are cooking start stuffing the breast with the vegetables. Secure them with cookin thread or net. Add the raisins and the remaining scotch.
- Once the onions are almost done put them along with the other fried vegetables at the bottom of a glass fountain and on top of it the four breasts. Srinkle some more salt, black pepper and oil on top of it.
- Let it coock for 10 minutes and turn the breasts, put more salt, black pepper and oil, a bit more of scotch if wanted and let it cook for another 15 minjtes minimum.
- Serve it right away after taking it out of the oven.
Place the chicken breasts on a cutting board and drizzle with oil. Sprinkle evenly over both sides of the chicken. Daphne makes healthy and delicious Pecan-Stuffed Chicken Breasts. Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives. Chicken dinners can get real boring, real fast.
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So that’s going to wrap this up with this exceptional food healthy stuffed chicken breast recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
