Stuffed Chicken Breasts with salad
Stuffed Chicken Breasts with salad

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, stuffed chicken breasts with salad. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Stuffed Chicken Breasts with salad is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Stuffed Chicken Breasts with salad is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook stuffed chicken breasts with salad using 18 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed Chicken Breasts with salad:
  1. Take Chicken:
  2. Prepare 4 boneless, skinless chicken breasts
  3. Take 2 scallions thinly sliced
  4. Make ready 2 jalapenos, seeded and finely chopped
  5. Make ready 1/4 cup cilantro, chopped
  6. Get 1 tsp lime zest
  7. Make ready 4 oz Colby Monterey jack cheese, grated
  8. Take 2 tbls Olive oil
  9. Get to taste Salt and pepper
  10. Take Salad:
  11. Prepare 3 tbls lime juice
  12. Take 1 tbls Olive oil
  13. Prepare 1/2 tsp salt
  14. Take 2 Bell peppers, thinly sliced
  15. Get 1/2 red onion, thinly sliced
  16. Make ready 4 c mixed greens
  17. Get 1 cup cilantro
  18. Make ready Lime wedges
Instructions to make Stuffed Chicken Breasts with salad:
  1. Preheat oven to 450 degrees
  2. Combine in a bowl scallions, jalapeno, cilantro, lime zest and cheese. Mix well.
  3. 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.
  4. 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.
  5. For the salad:
  6. 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.
  7. Serve with chicken and lime wedges. ENJOY!

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