Quick and Easy Stuffing Stuffed Chicken Breast Recipe

Serving: 4 servings

Combine bell pepper, onion, olives, garlic, and butter in the food processor vase. Pulse until it turns into a coarse paste.
Place the ground butter mixture in the mixing bowl, add breadcrumbs and sausage, and thoroughly combine stuffing mix. Set aside.

Using a very sharp knife cut alongside the breasts, opening from the thickest part of the breast to carve a pocket, this way the meat will have a fairly even thickness on both sides.
Season the breasts, inside and out, with a teaspoon of salt, the garlic powder, and black pepper. Proceed with stuffing chicken breasts with the butter and sausage stuffing. Hold them closed using toothpicks.

- To cook in a skillet:
Heat the vegetable oil in a skillet over medium high heat. Brown the breasts, on both sides, being careful with oil splatter.
Reduce the heat to medium heat and cover with a tight-fitting lid. The stuffing will release enough liquid for the breasts to cook. Turn regularly so the breasts cook evenly on both sides.
When all the liquid has evaporated (about 20-25 minutes from the start) measure remove the breasts from the heat.
- To cook on the grill:
Heat the grill over high temperature. Grease the grill with some vegetable oil to prevent the meat from sticking. Place chicken on the grill and cook covered for 10 minutes, Turn and grill covered for another 10 minutes. Remove from the grill.

While the breasts cook make the sauce by mixing olive oil, lemon juice, parsley, and a ¼ teaspoon of salt with the blender.

To serve, remove the toothpicks and serve the breasts garnished with the parsley sauce.

5 from 1 vote