Vegetable-Stuffed Chicken Breasts Recipe
The vegetable stuffed chicken breasts is made with veggies like cauliflower and broccoli along with cheese. Homely and simple, this vegetable stuffed chicken recipe is filling and wholesome. I often prepare this on weekends for a complete meal that really fills me up.
Ingredients
| 3 whole large chicken breasts (about 3 pounds), boned, halved, and skinned | ||
| Cauliflower | 3/4 pound | |
| Broccoli | 1/4 pound | |
| Chicken Stock | ||
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Shallots | 2 , minced | |
| Salt | 1/2 Teaspoon | |
| Cauliflower Sauce (do | ||
| Not add cheese or parsley) | ||
| Swiss Cheese | 3 Ounce, shredded | |
| Snipped parsley | ||
Directions
Rinse chicken breasts; pat dry.
Pound with mallet until even in thickness; set aside.
Remove leaves and tough stalks from cauliflower and broccoli; separate into flowerets.
Simmer covered in 1 inch of stock until tender (about 8 minutes).
Coarsely chop the cauliflower and broccoli; mix with the celery, shallots, and salt.
Spoon mixture onto chicken breasts; roll up carefully and place seam side down in a lightly oiled shallow baking pan.
Spoon cauliflower Sauce over breasts.
Bake covered at 350°F 40 minutes.
Uncover and bake 15 minutes.
Sprinkle cheese over breasts; bake until cheese is melted (about 5 minutes).
Arrange chicken on platter; sprinkle with parsley.
Pound with mallet until even in thickness; set aside.
Remove leaves and tough stalks from cauliflower and broccoli; separate into flowerets.
Simmer covered in 1 inch of stock until tender (about 8 minutes).
Coarsely chop the cauliflower and broccoli; mix with the celery, shallots, and salt.
Spoon mixture onto chicken breasts; roll up carefully and place seam side down in a lightly oiled shallow baking pan.
Spoon cauliflower Sauce over breasts.
Bake covered at 350°F 40 minutes.
Uncover and bake 15 minutes.
Sprinkle cheese over breasts; bake until cheese is melted (about 5 minutes).
Arrange chicken on platter; sprinkle with parsley.
Chef
