Stuffed Chicken

  • Prep Time 20 minutes
  • Cook Time 26 minutes
  • Total Time 46 minutes
  • Serves 2
Stuffed Chicken


2 large chicken breast
1 tsp salt
¼ tsp pepper,
½ tsp onion powder and
½ tsp paprika
½ cup cooked lentils (can sub with brown rice)
⅓ cup roasted peppers diced
½ cup broccolini florets, minced as shown
¼ cup grated Parmigiano Reggiano
1 tsp garlic powder
½ tsp oregano
½ tsp salt
1 cup shredded low-moisture mozzarella
3 tbsp olive oil
1 tbsp butter
1 bundle of broccolini rinsed and ends trimmed
⅓ cup balsamic vinaigrette, see recipe below


-Preheat oven to 400F
-Pat the chicken dry with a paper towel. Use a sharp knife to make a horizontal slit in the thickest part of the chicken breast. The goal is to create a pocket without cutting through the breast.
-In a small bowl mix ½ tsp salt, onion powder, and paprika. Season the breasts with the mixture. Be sure to season the inside of the pocket as well.
-In a medium-sized bowl, combine the lentils, diced roasted peppers, broccolini, grated parm, garlic powder, oregano, salt, shredded mozzarella, and 1 tbsp olive oil.
-Stuff each breast with about 3 tbsp of the mixture and seal with a toothpick as shown.
-To an 11-inch skillet, add the remaining oil and butter. Heat over medium-high.
-Once the butter has melted and begins to foam, add the chicken. Sear both sides for about 2-3 minutes per side.
-Add the broccolini to the pan and drizzle the remaining olive oil over the broccolini. Top broccolini with any of the remaining stuffing.
-Roast for 15-10 minutes in the oven. Or until the chicken has an internal temperature of 165F.
-Top with room-temperature balsamic vinaigrette (recipe below) and enjoy!

Balsamic Vinaigrette:
Mix in a mason jar
⅓ cup olive oil
2 tbsp balsamic vinegar
½ shallot
½ tsp Dijon mustard
½ tsp salt
½ tsp pepper
1 tbsp honey
Add all of the above to a blender. Blend until smooth and creamy.