I love cooking with chicken breast. I used to hate it because every time I made it, it was either raw on the inside or overcooked, dry, and tasteless. I think cooking the perfect chicken breast just comes with experience and experimenting in the kitchen. You have to rough it out through the bad times to get to the good times!
The thing I liked about tonight’s recipe was the juiciness of the chicken breast. Searing it before placing it in the oven really helps to retain the delicious juices. Also, look at how fancy this dish looks! It was so simple to make; I’m adding this to the list for my next dinner party!
Sundried Tomato & Broccoli Stuffed Chicken Breast
- 2 organic skinless chicken breasts
- 4 sundried tomatoes (preferably not in oil), julienned
- 2 broccoli florets, chopped
- 1 oz of shredded mozzerella cheese
- 1 oz of grated parmesan cheese
- 1 tablespoon of your favorite dried herb
- Sea salt
- Black pepper
- Preheat oven to 425 degrees (F).
- Mix all ingredients listed above in a bowl (except for the chicken breast); this will serve as the stuffing.
- With a paring knife, lay the chicken breast on the cutting board with the smooth side down. Place your hand on top of the chicken breast (watch your hand!) and insert paring knife into the middle of the breast. Move the knife around to create this “pocket” in the chicken breast. Insert stuffing into chicken breast.
- In a medium skillet over medium to high heat, drizzle olive oil, and sear both sides of the chicken breast, approximately 4 minutes on each side. You want the breast to achieve a nice golden color.
- Place stuffed chicken breasts onto a baking sheet, season with a pinch of sea salt and black pepper, and bake for 20 minutes.
- Serve with pasta, rice, or oven roasted broccoli.