Revamp your chicken routine: Stuffed breasts full of flavour
What's for dinner today? Chicken breast. Again! Do you know this feeling? This delicious part of poultry has many benefits because it's tasty, healthy, and quick to prepare. The downside? It can get boring, especially if we often prepare it similarly. That's why, this time, serve it differently than usual.
7 November 2024 16:03
Chicken breast is the most popular poultry meat. It's versatile and affordable. It's characterized by its incredible tenderness, which makes it a favourite among children and seniors. Sometimes, however, we run out of ideas for something new to prepare from fillets, so I suggest a delicious combination of poultry and vegetables.
Is it worth eating chicken?
One of the main advantages of poultry is its lightness. It doesn't burden the body while providing essential nutrients. Chicken is rich in unsaturated fatty acids and B vitamins, which have an excellent effect on the immune system and support the production of red blood cells. Due to its unique properties, poultry meat is easy to digest and is more easily absorbed by the body.
Lots of goodness in a pocket
How else can you enhance the nutritional value of chicken? Just add vegetables. It's an idea for a tasty stuffing that enriches the meal with fibre, vitamins, and minerals. Vegetables can be mixed with mushrooms, such as button mushrooms, which add aroma and pair wonderfully with poultry. Cheese also suits the stuffing, which additionally binds the ingredients together. Both yellow cheese and blue cheese are suitable. Dairy products will also add moisture, so the meat will not be dry.
Pockets of chicken stuffed with vegetables
Ingredients:
- 4 single chicken breasts,
- 3 cloves of garlic,
- 3 tablespoons of oil,
- half an onion,
- 150 grams of button mushrooms,
- half of a red bell pepper,
- a few slices of zucchini,
- 60 grams of grated cheese,
- salt, pepper to taste,
- sprigs of fresh rosemary or basil (optional).
Instructions:
- Clean the chicken breasts of membranes, rinse, and dry with a paper towel. Make a rather deep cut into each.
- Rub the meat with crushed garlic cloves, salt, and pepper. Coat with oil and set it aside in a cool place.
- Begin preparing the stuffing by sautéing finely chopped onion. Add chopped mushrooms, bell pepper, and zucchini. Cook on low heat until the vegetables soften and the excess liquid has evaporated. Finally, season to taste and mix with the cheese.
- Fill the poultry pockets with the prepared stuffing. Secure the openings with toothpicks.
- Place the pockets in a baking dish and place herb sprigs between them. Cover the dish. Bake for about 30 minutes at 180 degrees Celsius.
