Stuffed Chicken With Late-Summer Vegetables

Stuffed Chicken With Late-Summer Vegetables 150 Image by: Stuffed Chicken With Late-Summer Vegetables 150 Author: Canadian Living

Ask your butcher to butterfly the chicken breasts. Or, simply do it yourself. Hold knife blade parrallel to work surface and starting at curved side, cut in half almost but not all the way through, then open like a book. Toothpicks are key to securing the sides of the chicken before searing.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine:September 2012

Ingredients

  • 3 tablespoons olive oil
  • 2 shallots finely chopped
  • 3 cloves garlic minced
  • 8 oz fresh spinach
  • 4 oz goat cheese
  • 1 tablespoon grated lemon zest
  • 1 teaspoon pepper
  • 4 boneless skinless chicken breasts butterflied
  • 3/4 teaspoons salt
  • 3 tablespoons all-purpose flour
  • 2 cups fresh corn kernels (about 2 cobs)
  • 1 zucchini halved lengthwise and thickly sliced crosswise
  • 1/2 red onion coarsely chopped
  • 2 tablespoons chopped fresh oregano

Method

In large skillet, heat 2 tsp of the oil over medium-high heat; cook shallots until translucent, about 3 minutes. Add two-thirds of the garlic; cook for 1 minute. Add spinach and cook, tossing, until wilted, about 3 minutes.

In bowl, combine spinach mixture, goat cheese, lemon zest and 1/2 tsp of the pepper.

Open each butterflied chicken breast. Divide filling evenly over half of each breast. Starting at filling side, roll up and secure tightly with toothpicks. Sprinkle with remaining pepper and half of the salt. Roll each breast in flour, shaking off excess.

In skillet, heat 2 tbsp of the remaining oil over medium-high heat. Cook chicken, turning occasionally, until golden brown on all sides, about 6 minutes. Transfer to baking sheet; bake in 400ºF (200ºC) oven until juices run clear when chicken is pierced, about 12 minutes.

Meanwhile, in skillet, heat remaining oil over high heat; cook corn, zucchini, red onion and remaining salt, stirring occasionally, until lightly browned, about 5 minutes. Add oregano and remaining garlic; cook until fragrant, about 1 minute.

Remove toothpicks from chicken; slice diagonally. Serve alongside vegetable mixture.

Nutritional facts Per serving: about

  • Fibre 6 g
  • Sodium 663 mg
  • Sugars 7 g
  • Protein 41 g
  • Calories 463.0
  • Total fat 20 g
  • Potassium 1071 mg
  • Cholesterol 90 mg
  • Saturated fat 6 g
  • Total carbohydrate 34 g

%RDI

  • Iron 33.0
  • Fibre 0.0
  • Folate 67.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 73.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Stuffed Chicken With Late-Summer Vegetables

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