Chicken Breasts Stuffed with Callaloo, Sundried Tomatoes & Bell Peppers
Servings: 4
Ingredients
- 1 Tray pack CB Chicken Breast Fillet/ Boneless Skinless Thighs
- 2 tablespoon Oil
For the marinade
- 1 lime (juice)
- tbsp oil
- 2 tsp balsamic vinegar or glaze
- 1 tbsp sugar
- 1 tsp lemon pepper seasoning
- 2 garlic cloves (shredded)
For the vegetable sauté
- 1 tbsp oil
- 3 pinches of salt
- ¼ cup sundried tomatoes
- ½ red pepper (sliced)
- ½ yellow bell pepper (sliced)
- ½ green bell pepper (sliced)
- 1 cup roughly chopped spinach
- 3 garlic cloves minced
Additional
- ½ cup feta cheese
- ½ cup mozzarella cheese
Instructions
- If using boneless skinless thighs: Use a meat mallet, beat the chicken until it is between 1⁄4 and 1⁄2 inch thick. If using breast fillet: carefully cut the chicken breasts like hot dog buns with a large sharp knife. Don't cut all the way through.
- Whisk together the ingredients for the marinade and add the chicken. Allow chicken to marinate while you make the filling
- Add oil to a pan and sauté, peppers, sun-dried tomatoes and salt. Once the peppers are soft add the spinach and garlic and cook until the spinach has wilted then set aside
- In a large skillet. Add oil on medium-high heat and sear the chicken on both sides until golden. Then reduce the heat to low.
- Open the chicken up where you cut them and layer on the remaining ingredients. It's okay if you can't fit all of it in, you can just leave some out. Just squish in as much as you can. Stick a couple of toothpicks near the opening to keep it all together.
- Cover and allow it to simmer for 5 minutes, the cheese will melt and the pan drippings will caramelize.
- Remove from the heat and let it rest for 5 minutes before serving.
