Stuffed Herb Chicken

 

 

 

Prepare 4 Chicken Breast that have been flattened

Drizzle a little Worcestershire sauce on each one inside

Lightly sprinkle your favorite spice on it

 

Saute in pan until translucent:

3 TBS Olive Oil

1 Onion, diced

 

Add and saute another 3 min:

1/4 C. sun dried tomatoes, chopped

1/4 C. fresh Jalapenos, chopped (may substitute 1 Habanero)

2 TBS Garlic, minced

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

 

• Place flattened chicken breast down and spread stuffing mixture in an even layer. Roll up the chicken folding sides, into a tube shape. Tie every couple inches with butcher's twine.

• Brown the rolled, stuffed chicken in a pan on high in oil on all four sides, for about two minutes per side. Sprinkle lightly with sea salt and garlic powder.

• Place in a baking dish (I use Corning Ware) about 1/4 C. water to keep the chicken moist, and place the chicken into the baking dish.

• Cover and bake on 450 for 20 min.

• Scrape drippings from pan and baking dish and deglaze with 1/2 cup white wine. After it has reduced, add 1/2-1 TBS>Doc's Reducer or Garlic Rush.

• Serves 4

 

Serve with:

Broccoli

Sauteed vegetables

Salad