Stuffed Chicken Breast with Side Salad

Each meal is well portioned and includes variety, which is the best spice.

Stuffed chicken breast with stuffing, grilled veggies, and a side salad.

Our recipes are single-serving portions, but if you want to cook for two or four or food prep for your work week, you can multiply the portions as needed.

Ingredients

Stuffed Chicken

• 1/2 Chicken Breast (flat sliced)
• 2 tsp Cream Cheese
• 10 leaves of young Spinach
• Mrs. Dash Seasoning

Side Salad

• 1/3 cup Romaine Lettuce
• 1/4 cup Butter Lettuce
• 4 slices Hearts of Palm
• 10 thin slices of Carrots
• 10 cubes of Cucumber
• 2 Grape Tomatoes sliced in half
• 10 pieces Yellow Bell Pepper diced
• 4 Seasoned Croutons
• 1/2 Tbsp Sunflower Oil
• 1/2 Tbsp Balsamic Vinegar
• Sprinkle Basil (dried)
• Sprinkle Oregano (dried)
• Sprinkle Parsley (dried)

Grilled Vegetables

• Zucchini
• Yellow Squash
• Sweet Onion
• Green Onion
• Garlic
• Sunflower Oil

Stuffing

• 1/4 cup celery diced
• 1/4 cup onion diced
• Sunflower Oil
• 1/4 cup Chicken Broth
• 1/4 cup Boxed Stuffing Mix

Instructions

Stuffed Chicken

1. Preheat oven to 350° F.
2. Cut the chicken breast in half to make thin, full-width slices of the original
3. Use a mallet to pound and flatten the chicken breast into 1/3-inch pieces.
4. Mix the softened cream cheese with chopped spinach leaves and then spread the mixture over the chicken breast until it is covered.
5. Roll up the chicken breast and place it on a baking sheet lined with parchment and sprayed with sunflower oil.
6. If needed, insert a toothpick to prevent the stuffed chicken breast from unrolling while cooking.
7. Sprinkle Mrs. Dash over the top of the stuffed chicken breast and then place in the 350° F oven and bake for 30-40 minutes until the internal temperature is 165°F.

Side Salad

1. Clean and cut all vegetables into bite-sized pieces.
2. Whisk the oil, vinegar, and spices together before pouring over the salad.

Notes:

Any oil can be substituted for the sunflower oil if you do not have that on hand.

Grilled Vegetables

1. Slice the zucchini and summer squash into spears and slice the onion into strips.
2. Spray your pan with sunflower oil, add the onion, zucchini, and squash, and cook on medium to high heat until the sides are browning.
3. Once the other vegetables show signs of browning, add the garlic and continue to flip everything, stirring to distribute the heat evenly.
4. Remove the vegetables when they are at the desired firmness.

Note:

If the vegetables are left in the pan long enough, their texture will become soft and mushy. All of these vegetables can be eaten raw, so you can cook them just enough to sear or longer until you reach your desired texture. I believe that a firmer texture creates a better eating experience, and on my stove, it takes approximately 15 to 20 minutes for these vegetables.

Stuffing

1. Sautee the chopped celery and onion in sunflower oil until the onions start to become translucent, then add the chicken broth and bring the mixture to a boil.
2. Add the stuffing mix into a heat-safe bowl.
3. Slowly add the broth-vegetable mixture to the stuffing mix, stirring to distribute the moisture evenly to avoid creating soggy areas. If something is still dry, continue stirring and let the stuffing sit so the moisture can reach all parts. This can be considered done, or you can place the mixture in an oven-safe dish and leave for a couple of minutes to crisp up the upper part of the stuffing.

This recipe is for information purposes only and does not substitute for professional medical advice. Please consult a medical professional or healthcare provider if you are seeking medical advice, diagnoses, or treatment.