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Vegetable Stuffed Chicken Breasts

October 11th, 2009 Leave a comment Go to comments

ChickenBreastRollM and I were sitting in the living room chatting about dinner yesterday when I whined, “Man, I wish we had cheese.  I’d stuff the boobs with veggies and cheese.”

He kinda looked at me for a moment, pondering.

We keep frozen mixed veggies and frozen green beans in the house now.  This is a strange thing for us cause a) we rarely used to eat vegetables, and b) when we did, they were usually canned.  I don’t remember exactly what changed that.  Maybe it was the bags of Steamfresh veggies you can buy at Wally World, now.  I mean, who can turn down perfectly cooked vegetables – with little to no preservatives, might I add – after five minutes in the microwave for $1.50? Talk about time saver!

But since we started shopping at the meat market, we took it a step further.  We buy large bags of multipurpose mixed veggies and green beans (which, consequently, are not in the mixed veggies) and I prepare them however strikes my fancy.

“How ’bout putting some garlic and onion in with the veggies? That might be good.”

“Ooo maybe!” I exclaimed as I bounded over to my computer to find a recipe.  As usual, I wasn’t looking for something set in stone.  Just something to start me off.  And this is how it ended up.  It was delicious, might I add. 

2 Boneless breasts
1/2 Cup flour
1 Package onion soup mix
Garlic salt to taste
Fresh ground pepper to taste
1 Small onion, diced
4 Cloves garlic prepared however you prefer
1 Cup frozen mixed vegetables (cauliflower, carrots, broccoli)
1 Cup frozen green beans
3 Tablespoons [[EVOO]]

First things first, saute the onions and garlic in a deep frying pan.  I always saute my onions and veggies in butter.  It tastes better.  I used about two tablespoons.

I like to bite into perfectly sauteed garlic, so I sort of diced mine.  The pieces were just a little larger than minced pieces.  Don’t cook them all the way, though, cause they’re going to cook more while you’re sauteing the vegetables.  Almost but not quite is perfect, and this is where you want to put the veggies in.

When the veggies are done is up to you.  We like ours to still be a little crispy when we’re eating them by themselves, but I was worried that they wouldn’t stuff quite as well that way.  So I cooked them just a minute or so longer.  And when they’re done, set them aside to cool a little.  Wouldn’t want to burn your fingers!

Trim the fat and such off the breasts and cut a horizontal pocket in them.  I go through the thick, rounded part at the top of the breast.  It’s just easier that way.  Then I keep a couple fingers on the outside of the chicken on top of the blade so I can be sure the blade doesn’t poke through.

Mix the flour, onion soup packet (I hammer mine to smithereens so the pieces of dried onion stick to the breast), garlic salt and pepper in a bowl large enough to dredge the breasts in once they’re stuffed.  Now stuff the breasts.  I always make sure mine are nice and full.  But how much or how little is up to you.

You can roll them in an egg and milk mixture before the flour mixture if you like.  I ran cold water over mine, then rolled the breasts in the flour.

Heat the [[EVOO]] and drop the breasts in the oil.  Cook all four sides 3-7 minutes, or until done.

Voila.  Veggie stuffed boobies to die for!

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