Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, stuffed chicken breasts with salad. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Stuffed Chicken Breasts with salad is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Stuffed Chicken Breasts with salad is something which I’ve loved my entire life.
Chicken breasts are marinated with ground ginger, coriander, and sesame oil, then roasted and shredded before being added to this colorful Asian-inspired cabbage salad. Stuff chicken breasts with your favorite fillings with one of our wonderful chicken breast recipes. Cajun-seasoned chicken breast stuffed with a cottage cheese and spinach mixture, then baked in butter.
To begin with this particular recipe, we must first prepare a few components. You can have stuffed chicken breasts with salad using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Stuffed Chicken Breasts with salad:
- Take Chicken:
- Prepare boneless, skinless chicken breasts
- Prepare scallions thinly sliced
- Make ready jalapenos, seeded and finely chopped
- Get cilantro, chopped
- Take lime zest
- Prepare Colby Monterey jack cheese, grated
- Prepare Olive oil
- Get Salt and pepper
- Take Salad:
- Take lime juice
- Take Olive oil
- Prepare salt
- Take Bell peppers, thinly sliced
- Make ready red onion, thinly sliced
- Make ready mixed greens
- Make ready cilantro
- Prepare Lime wedges
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Steps to make Stuffed Chicken Breasts with salad:
- Preheat oven to 450 degrees
- Combine in a bowl scallions, jalapeno, cilantro, lime zest and cheese. Mix well.
- Insert a knife into thickest part of each breast and make a pocket about 2 1/2 inches as wide as you can without cutting through. Stuff with cheese mixture.
- Heat 2 tbls olive oil in a large oven safe skillet on medium heat. Season chicken with salt and pepper and cook until golfrn brown on 1 side, about 3-4 minutes. Turn chicken over and roast until cooked through, about 10-12 minutes.
- For the salad:
- In a large bowl, whisk lime juice, olive oil and salt. Add the peppers and red onion and let it sit for 10 minutes, tossing occasionally. Toss with greens and 1 cup cilantro.
- Serve with chicken and lime wedges. ENJOY!
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