Last night I decided to try something a little different for supper. For some reason I keep buying boneless, skinless chicken breasts even though I’m not that fond of white chicken anymore. So every time I pull it out of the freezer, I try to come up with something different in hopes I will like it.
I decided this time to try a stuffed chicken breast type dish. It actually didn’t turn out too bad. It was pretty simple, made with things I had sitting in my pantry. I had some left over bread crumbs, so that was the main reason I thought stuffed might be a good idea.
First I mixed the bread crumbs with some spicy mustard I had setting around. It was good, but I think something better could be put in it’s place. I also included some green peppers I had from the garden.
Next I cut the chicken breasts in the middle (from top to bottom) to make “pockets”. The filling was then shoved in the pockets to make them stuffed. I cut butter and placed it on the top of the chicken, followed by cut red potatoes. Make sure if you add potatoes you cut them small enough so they are cooked all the way. I coated the potatoes with olive oil and a bit of garlic salt.
To cook, I covered the dish with foil and baked it at 400* for about an hour. A friend once told me she cooks by smell, so that’s what I did this time. I didn’t check the chicken until I could smell it, which worked like a charm. After that it was about another 15-20 mins.
The result of this thrown together baked chicken breast recipe was a very tender and juicy chicken. You could replace the mustard with dressing, marinades, or possibly even vinegar (my son actually LOVES balsamic vinegar). Anything that will give the chicken a bit of extra flavor.
Be sure to see more baked chicken breast recipes at Idea Queen!