Vegetable Stuffed Breast Recipe
Make Vegetable Stuffed Breast Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Stuffed Filling
Chicken
Method
Preparing the Filling
- 1
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach, diced mushrooms, and red bell pepper. Sauté for about 5-7 minutes until the vegetables are soft and the spinach is wilted.
- 2
- 3
Combine with Cream Cheese
Remove the skillet from heat and let the mixture cool slightly. Once cooled, mix in the softened cream cheese, grated Parmesan cheese, salt, and black pepper until well combined.
Preparing the Chicken
- 4
Prepare the Chicken Breasts
Preheat your oven to 375°F (190°C). Place the chicken breasts on a clean cutting board. Using a sharp knife, make a pocket in each chicken breast by slicing it horizontally, being careful not to cut all the way through.
- 5
Season the Chicken
Season each chicken breast inside and out with salt and black pepper.
- 6
Stuff the Chicken
Take the vegetable filling and stuff each chicken breast pocket generously. Use toothpicks to secure the openings if necessary.
- 7
Sear the Chicken
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, carefully add the stuffed chicken breasts. Sear each side for about 3-4 minutes until golden brown.
- 8
Bake the Chicken
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- 9
Rest and Serve
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Enjoy your Vegetable Stuffed Breast!