Savoury mushrooms, onion and asparagus are nestled in to this tender, butterflied chicken breast, while a blend of cheeses holds it all together.
Why you will love this healthy chicken recipe
Lean protein: We chose skinless, boneless, organic chicken breasts for this recipe for a lean protein option. They are the easiest to butterfly and stuff. You could use chicken breasts with with skin on and bone in but note that the saturated fat content will be higher and the cooking time will vary
Umami flavour: The combo of soy sauce, spices and balsamic vinegar give this dish a savoury, umami flavour. We sauteed the veggies on a very low heat so that the natural sugars in the onion, garlic, balsamic and soy sauce caramelize the veg
Fibre: Asparagus, garlic, onion, and mushrooms are nutrient-rich and pack a serving of fibre
Easy prep: Besides the roasting time for the chicken breasts, the filling is quick to prepare on the stove top
Can make ahead: You can easily prep the filling, stuff the chicken breasts, and let them sit in the fridge until you are ready to bake them
What to serve with veggie stuffed chicken breast
More veggies are always welcome, especially if you are eating to support weight loss/maintenance, inflammation, heart health, and blood sugar regulation. Serve these veggie stuffed chicken breasts with maple dill roasted carrots, Brussels sprouts, garlic mashed cauliflower, loaded veggie rice, or a simple salad
Other healthy ingredients to stuff chicken breast with
Cheeses: We used a blend of cheddar, mozzarella and parmesan cheese but other cheese that melts well for this recipe are brie, blue or gorgonzola, or harvarti. For a sharper flavour, add some pecorino!
Fruit: Sounds weird but thin slices of green apple, cranberries or cranberry sauce, and brie are the most decadent combination!
Vegetables: Whatever veggies you choose to stuff the chicken breasts with should all have the same cooking time. It helps if you partially cook them before stuffing them into the chicken breasts, and it helps to cut them all the same size. Other veggies that work well besides mushrooms, asparagus, garlic and onion are frozen or sauteed spinach mixed with cream cheese, broccolini, tomato and mozzarella, and sundried tomato with pesto
How to butterfly and stuff chicken breast
1. Sautee the onion slices on low heat with 2 Tbsp olive oil and 1 Tbsp balsamic vinegar until the onions are translucent, around 5 minutes. Add in the sliced mushrooms and cook for another 5 minutes before adding in the minced garlic, soy sauce, and red chili flakes. As the mixture cooks, scrape the caramelized bits from the bottom of the pan and let all the flavours come together for a few minutes. Set aside
2. Butterfly the chicken breasts by placing one hand over the top of the chicken and use a very sharp knife to cut through the centre of the breast about 3/4 of the way through. You are aiming to open up (butterfly) the chicken, stuff it, and then close it back up. If you accidentally cut all the way through, no big deal
3. Coat the outside of the chicken breast in olive oil and Italian seasoning. Divide the veggie mixture into 4 portions and spoon some into the middle of each butterflied chicken breast, then top with cheese. Close the flap over to “put the chicken back together” and place on the baking sheet
4. Bake at 400F for 30 minutes. Remove from the oven and let the chicken rest for 5 minutes before serving
Chicken Breasts Stuffed With Veggies & Cheese
Ingredients
- 4 organic chicken breasts skinless, boneless
- 4 Tbsp olive oil divided
- 2 Tbsp Italian seasoning
- 6 crimini mushrooms sliced
- 1/2 yellow onion sliced
- 2 garlic cloves minced
- 8 asparagus spears ends removed
- 2 Tbsp balsamic vinegar
- 2 Tbsp soy sauce
- 1/2 tsp red pepper flakes
- 1 cup grated cheese mozzarella, parmesan, cheddar
Instructions
- Preheat the oven to 400F
- Sautee the onion slices on low heat in a frying pan with 2 Tbsp olive oil and 1 Tbsp balsamic vinegar until the onions are translucent, around 5 minutes.
- Add in the sliced mushrooms and cook for another 5 minutes before adding in the minced garlic, soy sauce, and red chili flakes. As the mixture cooks, scrape the caramelized bits from the bottom of the pan and let all the flavours come together for a few minutes. Set aside
- Butterfly the chicken breasts by placing one hand over the top of the chicken and use a very sharp knife to cut through the centre of the breast about 3/4 of the way through. You are aiming to open up (butterfly) the chicken, stuff it with veggies and cheese, and then close it back up. If you accidentally cut all the way through, no big deal
- Coat the outside of the chicken breast in 2 Tbsp of olive oil and the Italian seasoning. Divide the veggie mixture into 4 portions and spoon it into the middle of each butterflied chicken breast, then fit in the cheese. Close the flap over to “put the chicken back together” and place on the baking sheet
- Bake at 400F for 30 minutes. Remove from the oven and let the chicken rest for 5 minutes before serving
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