Lunch: Quick Stuffed Chicken Breasts

When Lynn serves this dish to family or friends they think she's slaved all afternoon in the kitchen. The flavors are sophisticated and impressive, but in truth it's one of her time-saving showstoppers

This recipe includes fertility superfoods such as:

Chicken Breast, Basil

Health and fertility benefits of Quick Stuffed Chicken Breasts

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

4 boneless chicken breasts
extra-virgin olive oil
salt
Pepper
3 oz. pecorino, Gruyere, or other semimoist, semihard cheese
16 large fresh basil leaves
1 oz. grana padano cheese
3 to 4 tablespoons extra-virgin olive oil

Instructions

Adult and Child Spread the chicken breasts out on a cutting board and cover with plastic wrap. Pound each breast with the mallet until it becomes thinner and flatter. Remove the plastic wrap.
Child Drizzle some olive oil over each breast, then season with salt and pepper. Help grate semihard cheese. Spread the grated cheese evenly over the flattened breasts. Lay four basil leaves over the cheese on each breast, completely covering the cheese. Grate the grana padano over each breast.
Adult and Child Starting at the narrowest end, roll up each breast to create a roulade, and secure with a toothpick. Moisten the outside of each with a bit more olive oil; season with additional salt and pepper.
Adult Heat a large skillet or grill pan on high heat. Grease the pan with the 3 to 4 tablespoons olive oil. Cook the stuffed breasts until chicken is cooked throughout, about 12 minutes or more, depending on the size of the breasts. Check for doneness by cutting to check the meat is no longer pink before serving.

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