Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, stuffed chicken breasts with salad. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Stuffed Chicken Breasts with salad is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Stuffed Chicken Breasts with salad is something which I have loved my whole life. They’re fine and they look wonderful.

Try our no prep no mess Oven Ready meals with everything included - even the cooking tray! Stuff a quarter of the artichoke mixture into each pocket. Stuff a quarter of the artichoke mixture into each pocket. Heat a grill or grill pan to medium.

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

The ingredients needed to make Stuffed Chicken Breasts with salad:

1. Get Chicken:
2. Take 4 boneless, skinless chicken breasts
3. Prepare 2 scallions thinly sliced
4. Get 2 jalapenos, seeded and finely chopped
5. Take 1/4 cup cilantro, chopped
6. Prepare 1 tsp lime zest
7. Take 4 oz Colby Monterey jack cheese, grated
8. Prepare 2 tbls Olive oil
9. Get to taste Salt and pepper
10. Take Salad:
11. Prepare 3 tbls lime juice
12. Prepare 1 tbls Olive oil
13. Prepare 1/2 tsp salt
14. Make ready 2 Bell peppers, thinly sliced
15. Make ready 1/2 red onion, thinly sliced
16. Get 4 c mixed greens
17. Take 1 cup cilantro
18. Take Lime wedges

Divide stuffing among pockets in chicken. If necessary, secure the openings with wooden toothpicks. Brush chicken with olive oil and sprinkle with salt and crushed red pepper. Cajun-seasoned chicken breast stuffed with a cottage cheese and spinach mixture, then baked in butter.

Steps 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!

Brush chicken with olive oil and sprinkle with salt and crushed red pepper. Cajun-seasoned chicken breast stuffed with a cottage cheese and spinach mixture, then baked in butter. Serve with tossed salad, if desired. Yummy flavors light up these boneless, skinless chicken breasts. Prosciutto, garlic, onion, red bell pepper, spinach and feta go inside the chicken, and a delicious crust goes on the outside.

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