Stuffed Chicken Breast

Stuffing chicken is unbelievably easy and a great way to use up some veggies you may have on hand. Moreover, who does not love a nice surprise? I used zucchini and cheese in this recipe, feel free to use what best suits you.

4 boneless skinless chicken breast
2 slices provolone cheese
1 zucchini, cut into skinny sticks
4 tablespoons butter
Salt and pepper

1. One at a time place a chicken breast into a large plastic bag gently beat chicken with a mallet until thin and larger. Sprinkle breast with salt and pepper to taste. In the middle of each breast place cheese and zucchini. Take the sides that are shorter and fold into the middle, then roll the other longer sides in.

2. In a non-stick saute pan on medium heat, melt butter. Seam side down place chicken breast into pan. Allow to cook without moving for 10 minutes, until bottom is golden. Carefully flip the breast and allow cooking for 5-10 minutes, until chicken is cooked.

Yields: 4 servings

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