2 Stuffed Chicken Recipes You Will Love

I love the versatility of chicken, I love the lean quality, I love that I can create lunch and dinner with it, and it goes with just about everything. The kids love chicken too. So needless to say, we ensure we always have lean chicken breast in our freezer.

Chicken As Nutritious as Possible and Farm Fresh

Given that we are buying chicken all the time, I do want to ensure I am feeding my family quality foods which is as fresh as possible. So it was a blessing when I found out about Sprout Farm Fresh Meats.

This is a meat delivery service that is farm-fresh, offering quality butcher-quality meats. Yes, you heard me, from farm to your home, and you don’t have to leave the house. Serious win!

Basically, here is no inventory kept on hand, when you order the meats you want, it is only then that the Sprout Farm Fresh Meats goes and gets it from their partner farms and then arrange to have it delivered directly to your home!  What a great service.

Now we can cut out the middle man, have meats that are just a few days young, and hence offering its highest nutritional profile. To learn more go to www.eatsprout.ca

My Order from Sprout Farm Fresh

I had to try it for myself, and what did I get…chicken breast! Beautifully cut, packaged, lean chicken breast, ready to use, came right to my door. I got notification of the date and time to expect my order, and it came without haste.

I urge you to check it out for yourself. I found it, personally to be extremely convenient, healthier and fresher, and surprisingly…absolutely affordable and well-priced.

Now, normally I would freeze the meat I buy, but knowing it came from the farm that day, I was anxious to use it to cook dinner, right away.

2 Stuffed Chicken Recipes

So I took to creating two different stuffed chicken recipes (trust me, not as difficult as it sounds). One breaded, one coated in a homemade sauce. Both turned out, and I really want to share here with you!

Broccoli & Cheese Stuffed Breaded Chicken

Ingredients

3 Skinless, boneless chicken breasts
5 cloves garlic, crushed
5-6 cherry tomatoes, halved
8 broccoli florets, finely chopped
1 tbsp margarine or butter
3 oz gouda, sliced
salt and pepper to taste
2 eggs
1 cup breadcrumbs

What To Do

Open up the chicken breasts, so it is in a heart shape (cut down the middle and open, do not split into 2 pieces). Cover with saran wrap and slightly flatten using a rolling pin or meat mortar (not too thin).

In a dish, combine the garlic, cherry tomatoes, broccoli and margarine and mix well.

Place the mixture evenly on the inside of the chicken (just on one side).

Place a piece of gouda on the top.

Fold the chicken over to cover completely.

In a plate, pour your breadcrumbs and season with salt and pepper (and any other spices you wish to add). Beat the eggs in a separate dish.

Take each chicken and dip into the egg, and then place into the breadcrumb plate. Ensure it is fully coated and covered.

Place on a baking try (slightly greased) and bake at 325 for about 30-35min (check to see if browned on top to a crisp).

Pepper & Feta Stuffed Chicken with Lime & Cilantro

In a small chopper, combine the garlic, olive oil, salt, pepper, cilantro and lime juice. Blend until fully mixed and chopped to a fine consistency. If need be, add more lime juice to make it thinner. Set aside.

Open up the chicken breasts, so it is in a heart shape, no need to flatten.

In each chicken, place some peppers and feta (do not overfill but the amount is up to you).

Close each chicken with toothpicks to seal.

Place the chicken in the sauce and fully coat. If you like, at this stage you can allow it to marinate in the fridge for about 1 hour (marinated seals in more flavour, but if you don’t have the time, don’t worry, it’s still good).

Place on a baking tray and bake at 325 for about 20-25min, checking to see if the chicken is fully cooked through.

That’s it, bon appetit!

*All Images were taken by me
*I was provided product to create this post, however, as always, all opinions and thoughts are my own