-
-
PhillyBaby
Our Wedding
Blogs I Love
Video: Stuffed Chicken Breast
Stuffed chicken breast is an easy way to change every night’s baked chicken into a new dish. This recipe, with artichoke hearts, feta cheese, kalamata olives and fresh basil, has a Mediterranean feel to it. While I very rarely eat poultry or beef*, my husband still needs his protein! This recipe is perfect for two for a healthy dinner, or for one as a dinner one night and leftovers for lunch the next day. Stuffed chicken breast is a great choice for a weeknight meal.
Stuffed Chicken Breast
Serves 2
Ingredients:
2 chicken breast cutlets (about 1/2 lb total)
4 artichoke hearts (about 1/2 can)
6 kalamata olives
1 oz feta cheese
10 basil leaves (a small handful)
1/2 cup whole wheat bread crumbs
kosher salt to taste
Canola oil spray
1 tbs olive oil
Directions:
1. Preheat your oven to 375 degrees. Dice your artichoke hearts, olives, and cheese and place in a bowl. Chop the basil and add to the bowl. Sprinkle with kosher salt.
2. Spray a baking pan with canola or olive oil. Pound the chicken breasts until thin. Sprinkle with kosher salt and add half of the artichoke heart mixture to the center of one breast. Roll up and dredge in the bread crumbs until covered. Repeat with the second chicken breast. Place both chicken breasts in a baking pan and drizzle with olive oil. Bake for 35 minutes or until cooked through. Enjoy!
*I wish I could make myself eat poultry and beef more often, but somehow I now have an aversion to it. I wish I didn’t.
Do you have a go to chicken recipe? Please feel free to share it in the comments- we could all use a little help staying creative with chicken breast!
13 Responses to “Video: Stuffed Chicken Breast”
Comments
Read below or add a comment...
I also have an aversion to meat! Mine started after fitness competitions and eating so much so many times a day. The veins and gristle just gross me out. But I can always go for a tasty filet.
I love your videos! I am going to make these for my hubby next week. I like to stuff chicken breasts with spinach and gorgonzola, too! Sometimes I wrap in bacon!
[Reply]
RhodeyGirlTests Reply:
April 15th, 2010 at 8:15 am
@Jessica @ How Sweet It Is, I love adding spinach too! I think PB likes artichoke hearts better though?
[Reply]
If I ever stuff a chicken I will use this recipe, but I won’t look nearly as professional as you.
Oh, I will also have to leave out the olives.
[Reply]
I don’t eat that much meat either. My stomach just can’t handle it; however, when I was growing up, the only time my mom used skinless chicken breasts was when she made her pesto chicken. She took chicken breasts and either grilled or roasted them 80% of the way before spreading artichoke pesto on top with a little bit of shredded provolone. Then se broiled them the rest of the way. until the cheese got bubbly and crusty and the chicken was done.
[Reply]
oh, i love meat. the only aversion i have that i know of is to water chestnuts…makes me shudder just thinking about it! also, i think i need that chicken breast now. yes, it’s midnight, but still…i need it
[Reply]
You are great on camera.
I love stuffing chicken breasts such a great way to mix it up in the kitchen.
[Reply]
Just a little bit!
[Reply]
RhodeyGirlTests Reply:
April 15th, 2010 at 8:40 am
@Raz, I did NOT say that, DID I?!?!?!?! Oh no!
[Reply]
Can I nominate you for the next Food Network star? I’m serious
[Reply]
Is it bad that I was more interested in your beautiful kitchen than the recipe
Cute video!
[Reply]
Love the video…I 2nd the food network! Move over Giada..
[Reply]
Hey great recipe, great video, but a little tip add the final product, either on the video or a pic on the page. Thanks for dinner once again!
[Reply]