Veggie Stuffed Chicken
外国人 料理教室、英語でクッキング、アメリカの食文化、ティファニーと一緒にクッキング Cooking Lessons with Tiffany! Two Amazing Americans Living in Marugame!

Veggie Stuffed Chicken

Level: Easy

Yield: 4-6 servings

Total: 40 min

Prep: 20 min

Cook: 20 min

Level: Easy

Total: 40 min

Prep: 20 min

Cook: 20 min

Yield: 4-6 servings

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This is a favorite in our busy household. During the week when the housework starts to pile up and time seems to fly by, this chicken is a quick, easy, and healthy dish to make. Stuffed with veggies and covered in cheese, this is a dish that even kids enjoy. My daughter absolutely loves this! I just have to hide the veggies under all that gooey delicious cheese! You can stuff this chicken with so many different combinations depending on the season. Sometimes we just use whatever seasonable vegetables that we have in the fridge.

Ingredients

3 tbsp. extra-virgin olive oil
 

1 tbsp. lemon juice
 

1 tbsp. chopped dill, plus more for garnish

 

1 tbsp. chopped parsley, plus more for garnish


2 cloves garlic, minced


Salt & Pepper to taste


Freshly ground black pepper


4 skinless boneless chicken breasts


1 zucchini, halved and thinly sliced


2 medium tomatoes, halved and thinly sliced


½ red onion, sliced into half moons

 


2-3 yuzu, thinly sliced


1 c. shredded mozzarella


Directions

1

Preheat oven to 400º. Place chicken on a cutting board, pound to desired thickness and make 4-5 slits in each breast. (Careful not to cut through completely.) Transfer to a small baking sheet.


2

In a small bowl, whisk together olive oil, lemon juice, dill, parsley, and garlic. Drizzle or brush over chicken breasts, making sure olive oil mixture gets in the slits. Season with salt and pepper.


3

Stuff each chicken breast with zucchini, tomatoes, red onion, and yuzu (or lemon). Sprinkle mozzarella on top.


4

Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with more dill and parsley.


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