Balsamic and herb glazed chicken, stuffed with artichoke, bell pepper, and fennel. This Italian Stuffed Chicken will tickle your tastebuds!
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✅Ingredients
• 2 tablespoons butter
• 1 head fennel, roughly chopped
• 4 boneless skinless chicken breasts
• 1/2 cup chopped roasted bell pepper
• 1/2 cup chopped artichoke hearts
• 1 cup shredded mozzarella cheese
• 1/2 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 garlic cloves, crushed
✅Instructions
00:16 - How to chop fennel
00:54 - How to flatten chicken breasts
1️⃣ 00:41 - Heat a small skillet over medium-high heat. Melt butter and saute chopped fennel for about 5 minutes to soften.
2️⃣ 00:54 - While the fennel is cooking, pound of your chicken breasts until they are 1/4-inch to 1/2-inch thick.
3️⃣ 01:24 - In a mixing bowl, combine fennel with bell pepper and artichoke hearts.
4️⃣ 01:48 - Spoon the fennel mixture into the center of each chicken breast. Sprinkle with mozzarella cheese. Fold chicken over and secure with toothpicks so that the filling is trapped inside. Place stuffed chicken breasts into a lightly greased 9x13 pan.
5️⃣ 02:40 - In a small mixing bowl, whisk together balsamic vinegar, olive oil, basil, salt, pepper, and crushed garlic. Pour over chicken breasts.
6️⃣ 03:21 - Bake at 400 degrees for 30-40 minutes, until chicken reaches an internal temperature of 165 degrees F.
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license ([ Ссылка ]...)
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