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May 10
Stuffed Chicken Breast

Stuffed Chicken Breast

I love cooking (and eating!) chicken breast because (a) it’s healthy, and (b) it’s so flexible to cook. Most of the time, I buy chicken breast pieces and store them in my freezer for a couple of weeks. Though it’s the most expensive cut of the chicken, it’s the most flexible to cook. I can make minced chicken anytime or cut then into cubes or even strips, or flatten them to grill or breaded. Whenever I get time, I try some recipes I find online, though most of the time, I cannot really follow them to the dot because I would just read them and whatever got stuck to my mind, then I’ll cook it based on my understanding, and most of the time based on the ingredients available in my kitchen.

stuffed chicken breast stuffed-chicken-breast

Recently, while browsing the net, I found a recipe of Stuffed Chicken Breast. The recipe required ton of ingredients so I just keep in mind the ingredients I had in my fridge and pantry at that time. So basically, I just grabbed some potatoes, carrots, capsicum, diced them into small cubes, then saute them with onions, garlic, soy sauce, vinegar, and salt and pepper. The sauteed vegetables became the stuffing for the chicken breast. I kinda marinated the chicken breast with some salt, black pepper, and lemon juice. I wasn’t able to take pictures because I required my two hands for the process of stuffing the chicken breast. It was kind of messy since it was my first time to stuff (roll and tie) a chicken breast. It took me some time to be able to stuff it properly. There were actually some fillings that spilled. Anyways, after a considerable time of tucking in those rebel stuffings, I put them in the oven with some butter till the chicken is cooked. There were some juices in the baking dish, and they make a yum drizzles after cutting the chicken, all the flavors from the juices just seeped back to the chicken breast meat. Stuffed Chicken Breast is good with some pasta or rice or green salad.

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