Veggie Stuffed Chicken Breast

Who doesn’t love a nice big juicy breast? Hey hey I’m talking about chicken keep your mind out of the gutter ok?! Ooph.

Ingredients:

6 whole chicken breasts

1 head of broccoli, stems removed, florets chopped

6 dry apricots, chopped

6 oz baby spinach, chopped

1 shallot, finely chopped

1 carton shitake or cremini mushrooms, stems removed, caps chopped

1/2 tsp cumin (+/- to taste)

S&P (to taste)

2 tbsp olive oil

1/2 cup flour

1 cup corn flake crumbs

2 eggs, beaten

6 toothpicks

Preheat your oven to 400F and line a baking sheet with foil and spray with non stick cooking spray. Set aside.

Set a small pot over medium heat on your stove & add the oil. Add the chopped shallot, the mushrooms, apricots, cumin, S&P & saute for 5-6 min until it’s sweated out and the mushrooms have released their liquids and begin to brown lightly. Add the broccoli and cook for another 5 min. You want the broccoli to still be slightly crunchy. Remove from heat and add the chopped spinach; Stir to combine. Season to taste. Set aside to cool lightly

Using a small knife carefully cut a lengthwise slit in the chicken breast going from the thickest part of the breast down to the thinner part. Spread apart with your fingers and spoon in as much stuffing as can fit inside the breast. Secure the slit with a toothpick.

Dredge in flour, then the egg wash, and then coat with the corn flake crumbs. Lay on the baking sheet and bake for 45 min. Remove from oven and tent with foil for 5-10 min to let the juices redistribute before cutting into it.