Chicken breast, dill, and mixed vegetables go unbelievably well with each other. Vegetables Stuffed Chicken is how one can make this happen. Stuffed chicken is something one can really enjoy making and serving to the loved ones for a nice and cozy informal dinner. This is one of the easiest chicken breast recipes. Thoroughly cooked, nice and moist stuffed chicken is a great combination of chicken breast, herbs and spices and of course any delicious stuffing. Various combinations of cut vegetables make really good stuffing for this chicken. The best part is almost any vegetable that is easily available in the store is fine for making this dish. The best examples are yellow, green, orange and red peppers, broccoli, carrot, snow peas, tomatoes, onions, sweet corn, zucchini, and so on. Any combination amongst these is fine. So, here is a quick and easy recipe for stuffed chicken.
Ingredients for Stuffed Chicken
- 2 chicken breasts
- ¼ cup red onions sliced
- ¼ cup green bell peppers
- ¼ cup red bell peppers
- ¼ cup shredded cottage cheese
- ¼ cup tomatoes sliced
- 1 tbsp dry dill
- 1 tsp red chili powder
- 1 tbsp garlic powder
- freshly squeezed lemon juice
- Salt and pepper
- Olive oil
How to Make Stuffed Chicken
Preheat oven at 3250 F. Place aluminum foil in a baking tray and set aside. Remove the skin in any and wash chicken breasts thoroughly in running cold water and place them on a cutting board and pat dry with a paper towel. Run a sharp knife through each chicken breast horizontally to make a pocket. Rub lemon juice and chili powder evenly to both the pockets inside out and season with salt and pepper. Sprinkle dill over each pocket and set them aside for 5 to 10 minutes.
Meanwhile, place all the vegetables and cottage cheese in a large mixing bowl and mix with a spatula. Season with salt and pepper and set aside. Open each chicken pocket and stuff with the vegetable mixture. Close the pockets by overlapping one end on another and bind them using kitchen thread.
Heat 2 tbsp olive oil in a heavy bottom pan and place the chicken over. Let the chicken cook for a minute on one side and then flip it over to the other side and cook covered for another minute on medium heat. Remove the chicken from pan and place it carefully on the baking tray. Place the tray into the oven on the middle rack and cook the chicken for 15 minutes. After 15 minutes, broil the chicken for 4-5 minutes.
Remove the tray from the oven and carefully remove the threads from the chicken. Place the chicken on serving dish and cut into half-inch thick slices using a sharp knife. Garnish with lemon wedges and onion rings and serve. This Vegetables Stuffed Chicken goes well with any dipping sauce.
Note: rosemary or mixed herbs can also be used instead of dill. Generous sprinkle of shredded mozzarella at the time of broiling is another variation and it gives that golden cheesy coating to the chicken.
