Stuffed Chicken Breasts
Ingredients
Ingredients for 5 stuffed breasts:
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- juice from 1 lemon
- 1 cup (red) onion, chopped
- 1 green bell pepper, seeds removed, chopped into slices
- sea salt & pepper
- 1 red bell pepper, seeds removed, chopped into slices
- 1 1/2 cups chopped portobello mushroom caps (optional)
- 30oz raw chicken breasts (five ~6oz chicken breasts)
- Seasonings for each breast
- pinch of sea salt & pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 10 tablespoons reduced fat mozzarella, shredded (optional, but recommended)
Steps
Step 1
Fire up grill to 350F or set oven to 400F.
Step 2
Set a nonstick skillet on medium heat and add olive oil, garlic, onion and bell pepper. Saute for 1 minute, then toss in mushroom caps and squeeze in lemon. Cook and stir for 3 to 5 minutes until the onions are caramelized and the edges of the pepper are seared. Season to taste with sea salt & pepper.
Step 3
Season chicken breasts. Slice the chicken down it’s side to create a “pocket.” Do NOT butterfly the chicken, cutting it from top to bottom; slice it more so in the middle in order to create a deep pocket.
Step 4
Stuff each chicken with grilled veggies and 2 tablespoons of cheese.
Step 5
Place the chicken on the hot grill and cook for 20 minutes (flipping halfway), or until the juices of the chicken run clear and it is completely white.
Step 6
Serve immediately while hot; but, you can also eat these while cold, like chicken pizza! These are hearty pieces of protein so chop if them up for more than 1 serving.