Chicken Breast makes a great weeknight meal. It cooks quickly and if made right is tender and flavorful. When I meal prep, I tend to sauté a bunch of chopped vegetables like peppers, onions, zucchini and so on. The sautéed veggies help me to easily make a stuffed omelet early in the morning for my husband’s lunch box. It is healthy, delicious and low carb. It can also be served as side dish to a meat and that makes up for a great meal as well.
This recipe has 3 components to it: the chicken breast which is the star of the show, the stuffing which is the sautéed veggies and the cream sauce. It might sound a bit complicated but it really is not. The sautéed veggies can be made ahead of time even though it hardly takes 10 mins to be put together. Also, you can use whatever veggies you have in your fridge.
Ingredients:
2 cups of chopped zucchini
½ cup chopped onion
1 cup chopped bell peppers (I used red since that is what I like)
2 tablespoon of butter
1 tablespoon olive oil
2 Chicken breasts butterflied
2 tablespoons of shredded sharp cheddar or cheese of your choice
1 tablespoon of minced garlic
1 cup chicken broth
1/4th cup heavy cream
1 tablespoon of chopped sun-dried tomatoes
1 tablespoon of chopped parsley or herb of choice (reduce the amount to 1/3 if using dried herb)
Salt and Pepper to taste.
Instructions:
In a sauté pan, heat one tablespoon of butter, add the vegetables salt and pepper and sauté on high heat till all the veggies soften and the liquid evaporates. Keep the mixture aside. There should be enough for leftovers.
Season the chicken with salt and pepper and lay the chicken breast flat and put enough stuffing and one tablespoon of cheese. Fold the chicken breast so that one side lays over the other and secure it with a toothpick.
Heat the remaining butter and olive oil and brown the chicken breasts on both sides.
Remove the chicken from the pan.
Add the garlic and sauté for a few seconds. Then add the broth, cream, sundried tomatoes and bring to a simmer. Add the herbs at this point if using dried herbs.
Add the chicken back to the sauce along with any liquid that might have come out of the chicken while it was resting and cook the chicken for 15 mins covered on low heat.
Adjust the seasoning if necessary, garnish with fresh herbs and serve with a side of creamy cauliflower mash.