Tuesday, April 3, 2012

Quick Stuffed Chicken Delight

I am not a great cook by any means, but I do pride myself in the fact that I make a healthy home cooked dinner at least 5 night a week. We like to have date nights Friday and Saturday, but during the week ,and with such crazy schedules, it is nice to take the time and whip something fresh up.

Last night I was looking through the fridge and realized I needed to use up some ingredients before they were too old and this is the yummy dish I came up with:

Chicken Stuffed with Brussel Sprout Delight

Prep Time: 15 mins
Cook Time: 1 hour
Difficulty level: Easy


2 lean chicken breasts
8 large fresh brussel sprouts (1 1/2 cup when chopped up)
1 whole roasted red pepper in oil
1 oz goat cheese
olive oil
salt & pepper

Preheat the oven to 400 degrees.

First cut the brussel sprouts into quarters so they are tiny bite size pieces. Don't just chop them willy nilly- you want to see that they are sprouts in the stuffing. Then put them in a baking pan where they can spread out into a single layer and not overlap. Drizzle 1tbs of olive oil and a sprinkle a dash of salt and pepper over the spouts. Shake them around in the pan until all of the pieces are coated. Put in the oven on an upper rack for 10 minutes to roast.

While the sprouts are roasting, chop up the roasted red peppers into small pieces and place them in a bowl.

In that same bowl, crumble the goat cheese. When the brussel sprouts are finished in the oven take them out and put them directly in the bowl with the peppers and cheese. Use a fork to mix them all together, the cheese will start to melt but that's ok- it will act like glue to hold everything together.

Butterfly the chicken breast lengthwise to create a pocket for the stuffing. Use a fork and put in all the stuffing mixture in the center of the chicken. (Mine was so full that there was no way to fully close the chicken "pockets", but that's ok)

Put the stuffed chicken into a 9"x9" baking pan that has some olive oil on the bottom. I put mine right in back into the roasting pan from the sprouts since it was already oiled.

Bake for 40 minutes, or until juices from the chicken are clear and there is no pink in the center.

I put mine directly on a bed of mixed greens that were dressed in a light balsamic vinegar and olive oil combo. So yummy and really easy!!

XOXO Katie
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