Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, stuffed chicken breasts with salad. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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.
Stuffed Chicken Breasts with salad is one of the most favored of current viral foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Stuffed Chicken Breasts with salad is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook stuffed chicken breasts with salad using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Stuffed Chicken Breasts with salad:
- Prepare Chicken:
- Prepare 4 boneless, skinless chicken breasts
- Make ready 2 scallions thinly sliced
- Prepare 2 jalapenos, seeded and finely chopped
- Get 1/4 cup cilantro, chopped
- Prepare 1 tsp lime zest
- Prepare 4 oz Colby Monterey jack cheese, grated
- Prepare 2 tbls Olive oil
- Make ready to taste Salt and pepper
- Take Salad:
- Make ready 3 tbls lime juice
- Take 1 tbls Olive oil
- Prepare 1/2 tsp salt
- Prepare 2 Bell peppers, thinly sliced
- Take 1/2 red onion, thinly sliced
- Make ready 4 c mixed greens
- Take 1 cup cilantro
- Get 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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