Monday, December 27, 2010

Veggie Stuffed Chicken Bundles


4 large (6 to 8-ounce) skinless, boneless chicken breast halves
8 ounces reduced fat ricotta cheese, about 1 cup
4 ounces haricots vert (about 1 cup)
2 large carrots, peeled and julienned (about 1 cup)
1 large red bell pepper, seeded and julienned (about 1 cup)
2 large jalapeno peppers, seeded and thinly julienned (about ¼ cup)
2 large zucchini, julienned (about 1 cup)

Salt and freshly ground pepper
2 tablespoons olive oil


Slice open each chicken breast so that it forms two flaps that are hinged in the center. Cover with plastic wrap and use a meat mallet to pound the chicken to ½-inch thickness. Season with salt and pepper. Spread the ricotta cheese over the butterflied breasts.

Place the haricots vert, julienned carrots, peppers and zucchini into a bowl. Season with salt and pepper. Lay the veggies onto the chicken breasts. Roll up the breasts around the veggies. Secure with a toothpick.

Heat the olive oil in a skillet over medium high heat. Place the chicken bundles into the skillet. Cook, turning often until the chicken breasts are golden. Reduce the heat to medium and continue cooking until the breasts are cooked through, about 20 to 25 minutes total cooking time.

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