I love chicken. I don’t eat very much red meat because chicken tastes delicious, is extremely versatile, and is a lot better for you. I also buy the chicken breasts that are packaged individually so that I only have to thaw one at a time. For a college student, this is a blessing. I do not want to have to commit to eating an entire 4-pack of chicken breasts within one or two days, so being able to take one or two out as I feel the need works really well.
Even as a chicken-lover, however, just eating plain sauteed chicken every night gets a little boring. So, I stirred things up a little and gave stuffed chicken a try. It turned out great and was so so easy.
What you need (for a single serving):
1 chicken breast
1/2 cup shredded cheddar cheese
1/2 cup broccoli, steamed
1 cup chicken stock (I used low-sodium)
1 tbsp olive oil
salt and pepper to taste
What you do:
Pound or butterfly your chicken breast. To butterfly it, lay the chicken on a cutting board and slice through the middle horizontally. Do not cut it all the way in half, but to the point when you can open the breast and it lies basically flat on the cutting board. To pound it, use a meat pounder or the bottom of a saute pan to flatten the breast to approximately double its size. When pounding, go in a circular motion to distribute the pressure evenly on the whole breast.
Place the cheese and broccoli on one half of the breast.
Fold the chicken in half so that the cheese and broccoli is in the middle (like a taco).
Hold the ends together and secure it with toothpicks.
Heat the oil in a saute pan over medium-high heat.
Once hot, put the chick in the pan. Let it brown on all sides as much as possible.
Once the chicken is sufficiently browned, add the chicken stock and cover the pan with a lid. Let this cook until the inside of the chicken reaches 165 degrees F (about ten minutes).
…And enjoy! Serve this rice and other vegetables if you’d like!