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Stuffed Herb Chicken
Preheat oven to 450° F
Soak toothpics in water....
Prepare 4 - 12 oz Chicken Breasts, skins removed sliced through the center to form a pocket
Lightly pound a little flatter
Drizzle a little Olive Oil on each
Opt: Worcestershire sauce
Add your favorite spices over it
Sauté in pan until translucent:
3 TBS Olive Oil
1 Onion, diced
Add and Sauté another 3 min:
1/4 C. Sun dried Tomatoes, chopped
1/4 C. fresh Jalapenos, chopped (or you may substitute 1 TBS Doc's Habanero sauce for hotter tastebuds!)
2 TBS Garlic, minced
Garlic powder
1 TBS Rosemary, fresh chopped
Mix in:
1 C. Parmesan cheese, grated
1/3 C. Italian style bread crumbs or about
1 TBS to 2 TBS Almond Flour
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Spray Chicken with oil
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Place flattened chicken breast down and cover in an even layer spices of choice all around it
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Place stuffing mixture of choice (like sauteed' spinach or anything that you desire, in an even layer)
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Stuff the chicken breast and hold in place with the soaked toothpicks
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Brown the rolled, stuffed chicken in a pan on high in oil on all four sides, for about one minute per side. Sprinkle lightly with sea salt and garlic powder.
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Place in a baking dish or Corning Ware about a little water or olive oil at the bottom to keep the chicken moist
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Place the chicken into the baking dish
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Cover and bake on 450° F for 8 - 10 min on the first side, then flip and bake another 8 - 9 min
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Scrape any drippings from pan or baking dish and deglaze with 1/2 cup white wine or water.
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After it has reduced, add 1/2 -1 TBS>Doc's Reducer, Garlic Rush or any of Doc's sauces.
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Serves 4
Serve with:
Broccoli
Sauteed vegetables
Salad
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