Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, stuffed chicken breasts with salad. It is one of my favorites food recipes. For mine, I’m gonna 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 current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Stuffed Chicken Breasts with salad is something that I have loved my entire life. They are nice and they look fantastic.
Chicken breasts are marinated with ground ginger, coriander, and sesame oil, then roasted and shredded before being added to this colorful Asian-inspired cabbage salad. Stuff chicken breasts with your favorite fillings with one of our wonderful chicken breast recipes. Cajun-seasoned chicken breast stuffed with a cottage cheese and spinach mixture, then baked in butter.
To begin with this recipe, we must 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:
- Prepare Chicken:
- Prepare 4 boneless, skinless chicken breasts
- Prepare 2 scallions thinly sliced
- Make ready 2 jalapenos, seeded and finely chopped
- Make ready 1/4 cup cilantro, chopped
- Take 1 tsp lime zest
- Make ready 4 oz Colby Monterey jack cheese, grated
- Prepare 2 tbls Olive oil
- Get to taste Salt and pepper
- Make ready Salad:
- Take 3 tbls lime juice
- Prepare 1 tbls Olive oil
- Make ready 1/2 tsp salt
- Take 2 Bell peppers, thinly sliced
- Make ready 1/2 red onion, thinly sliced
- Prepare 4 c mixed greens
- Prepare 1 cup cilantro
- Get Lime wedges
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Step by Step to make Stuffed Chicken Breasts with salad:
- Preheat oven to 450 degrees
- Combine in a bowl scallions, jalapeno, cilantro, lime zest and cheese. Mix well.
- 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.
- 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.
- For the salad:
- 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.
- Serve with chicken and lime wedges. ENJOY!
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