Stuffed Herb Chicken

 

 

 

Preheat oven to 450° F

Soak toothpics in water....

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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

 

• Spray Chicken with oil

• Place flattened chicken breast down and cover in an even layer spices of choice all around it

• Place stuffing mixture of choice (like sauteed' spinach or anything that you desire, in an even layer)     

• Stuff the chicken breast and hold in place with the soaked toothpicks

• 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.

• Place in a baking dish or Corning Ware about a little water or olive oil at the bottom to keep the chicken moist

• Place the chicken into the baking dish

• Cover and bake on 450° F for 8 - 10 min on the first side, then flip and bake another 8 - 9 min 

• Scrape any drippings from pan or baking dish and deglaze with 1/2 cup white wine or water.

• 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