Sun-Dried Tomato & Parsley Stuffed Chicken
- 4 Boneless Skinless Chicken Breast
- 2 c. Parsley (53g)
- 1 Lemon
- 1/4c. Sun-Dried Tomato (40g)
- 1/4c. Capers (35g)
- 1/4c. Walnuts (29g)
- 1T. Water
- 2T. Olive Oil
First peel three strips of Lemon zest. Then slice the lemon into several pieces. Put all the ingredients (except the lemon slices) into your Food Processor or blender. Blend for approximately 10 seconds. Wipe the sides and blend a couple more seconds.
That's it!
Now, very very carefully, cut along the thickest part of the chicken breast and make a pocket. Go as far as you can without slicing the breast in half and do this to all four breasts. Remember to wash your hands after handling raw meat.
Use a spoon and fill each pocket as full as you can. Spread the remaining stuffing on top of each breast.
Spray your pan or use at least 1 t. of your choice of oil and spread it evenly over your pan.
Lay the Chicken Breast so they are not touching and lay the Lemon slices around them. Bake at 400 for 35 minutes.
The aroma of the Sun-Dried tomatoes, Parsley and Capers baking with your Chicken is mouth watering and the baked lemon slices are delicious to eat alone or squeeze over the Chicken.
When you take it out of the oven, let it sit for a few minutes before serving. That helps some of the juices to absorb back into the Chicken.
Whole Stuffed Chicken Recipe
- Cal. 1,224
- Fat. 46g
- Carb. 29g
- Sugar. 6g
- Protein. 194g
One Stuffed Chicken Breast (approximately 8oz/224g)
- Cal. 306
- Fat. 11.5g
- Carb. 7.25g
- Sugar. 1.5g
- Protein 48.5g
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