Stuff it...Stuff it Good...

This is a dish that I have made a number of different ways. It is very versatile, because you can get creative and add whatever you like to your stuffing mixture. So don't feel you need to have every ingredient on hand to make this dish - just be sure to be liberal with your seasoning, because there are few things more boring than an under seasoned boneless chicken breast.

It's also a great recipe to make for company, because you can prepare the chicken ahead of time and have it ready in your fridge to cook whenever you want. Plus it's a crowd pleaser.

Recipe: Stuffed Chicken Breast & Vegetable Fried Rice

*This may seem like a lot of ingredients and steps, but it actually comes together pretty quickly.


Stuffed Chicken Breast (this recipe is for 2 - so just double accordingly if making more):

• Boneless chicken breast - 1 per person
• 1 Cup - Panko (Japanese Bread Crumbs)
• 1 Egg
• 1/2 Cup - Milk
• Flour - to dust chicken breasts
• 1/2 Tsp. - Onion Powder
• 1/2 Tsp. - Garlic Powder
• 2 Tbsp. - Mayonnaise
• 2 Tbsp. - Sour Cream (greek yogurt subs well)
• 2 Tsp. - Brown Mustard
• 2 Tbsp. - Red Onion (minced)
• 1 Clove of garlic - minced
• 2 Green Onions (just the green part)
• Pinch Salt
• Pinch Ground Black Pepper
• 1/2 Cup - Shredded Parmesan Cheese - not grated (Feta or other sharp flavored cheese work great too)
• 1/2 Tsp. - Herbs of Provence (Italian seasoning works too)

1. Take out your chicken breasts to bring to room temperature
2. In shallow container make the egg mixture - whisk together egg and milk
3. In another shallow container make the breading - Add panko, garlic powder, onion powder, salt, and pepper - mix together
4. Stuffing - Add mayo, onions (red and green), garlic, Parmesan, brown mustard, and pinch of salt and herbs of Provence. Stir together and that's it.
5. Now to make the pocket in the chicken breast (images below) to add stuffing mixture - take a smallish, sharp knife and insert it into a thick part on the side of the breast. Now carefully, hold the chicken against your cutting board with knife inserted and while maintaining only a small opening, cut through the inside of the chicken breast, making sure not poke through the sides (think of it as cutting the breast in half from the inside out - just don't cut though the sides of the breast - the only opening should be the one you first inserted your knife into).
6. Once you have a nice pocket made - take your mixture and start stuffing it into the chicken breast. I just use my fingers and a spoon - it's a bit messy but it does the trick.
7. Once you have the breasts stuffed now it's time to coat with the breading. First, lightly coat the breast in flour, then immediately dip into the egg mixture. Remove from egg mixture allowing excess to drip off before transferring to the panko. Coat the breast evenly with the panko, making sure it sticks well.
8. Once you have your breasts well coated - transfer to refrigerator for 30-60 mins (you'll find this gives you a better crust).
9. Preheat oven to 375
10. Heat a skillet on high until almost smoking- add 2 tbsp. olive oil - now add chicken to skillet and brown each side (about 3-4 minutes per side).
11. Once nicely browned transfer to oven to finish - how long depends on size of chicken breasts - mine were pretty large so I let them go about 10 minutes per side. Using a oven safe meat thermometer works nicely too - you want to achieve a temp of 160.
12. Once cooked thoroughly - remove from oven, let cool slightly and serve!

Vegetable Fried Rice (use whatever veggies you prefer):

• 1 Cup White Rice - make according to directions on product package
• 1 small Red Onion (about 1 cup) - large dice
• 1 Cup - Porcini Mushrooms (baby portabellas) - chopped
• 1 Small Zucchini - Chopped
• 2 cloves garlic minced
• 2 Tbsp. Olive Oil

1. Start Rice - cook as directed on product packaging
2. Heat large skillet on high heat - pour in olive oil - then add all veggies at once. It's essentially a stir fry when cooking at this heat, so be sure to stir frequently so it cooks evenly. After about 5 minutes, add garlic and turn down heat to medium/low - still keep an eye on it and stir occasionally.
3. Once rice is done, turn the veggie pan back to high and once the pan is again very hot add the rice and mix in with the vegetables and cook for a few more minutes stirring frequently. That's it. Turn off heat and serve it up.

Chicken in the egg and milk mixture - and panko mixture

I misstepped and coated the chicken prior to stuffing - it works fine this way, it's just a bit messier when stuffing it. The opening should only be as wide as it takes to stuff in the mixture (about the width of two fingers) - the smaller the opening the less likely it will be that your mixture will leak out

After the breast has been stuffed

Wrap in plastic wrap and put in fridge

Pan fry in skillet to get nice brown crust

Finish in oven to make sure it's cooked thoroughly. Any filling that comes out can just be put on top of chicken.

Veggies for the fried rice

Slice and serve! Enjoy!

**NOTE** If you prefer to make it a bit healthier you can just skip the breading portion on the chicken- but be sure to season the breast itself. And try using brown rice instead of white and don't toss the rice with the veggies in the pan, just scoop the veggies on top of the rice when plating.