Stuff that Breast…

…or how I made a healthy stuffed chicken breast dinner.
(You thought something dirty, didn’t you?)

In my quest to make yummy things that are healthy, I decided to take a chicken breast and stuffed it with vegetables. It came out pretty good, actually.

This was my first time making a stuffed chicken breast that didn’t come pre-stuffed. So, naturally, I was nervous as to how it would work out in the end.

Since I had sides with it, I will include the recipe for those, too. Yup, you’re getting a whole meal this time.

Stuffed Chicken Breast

4oz boneless skinless chicken breast
1 clove minced garlic
1/4 tsp Ground Coriander
1/4 tsp Paprika
1/2 tbsp Olive Oil
2 tbsp White Cooking Wine
1 ounce baby spinach, chopped
1 Baby Bella, chopped
3 Grape tomatoes, chopped
1 tbsp chopped onion
Salt

Place chicken, a little salt, garlic, wine, oil, paprika, and coriander in a zip-lock bag and marinade for 20 minutes
Preheat oven to 375F
Spray saute pan with non-stick spray and heat to medium
Caramelize the onion
Add the rest of the vegetables
Slice the chicken to create a pocket.
Pour the marinade into to saute pan and stir until incorporated into the veggies.
Place the veggies in the breast and cover with small amount of the veggies
10. Close the breast and secure with tooth pick if needed
Bake for 40 minutes
Serves 1
Some site says to pound the breast flat, I didn’t, and it baked just fine.

Collard Greens

1/2 cup fresh collard leaves, washed, chopped, and de-stemmed.
1 c Low sodium Chicken broth
1/4 tsp red pepper flakes

Pour broth in a pot and bring to a boil
Stir in the collards
Add flakes
Simmer and stir occasionally
Cook until soft. This usually means the leaves have soaked up all the broth. about 1/2 hour
Serves 1

Mashed Sweet Potato