Brussel Sprout, Red Onion, And Feta Stuffed Chicken

By • December 2, 2014 0 Comments

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Serves 4-6

  • 5 tablespoons butter, divided
  • 1/2 large red onion, sliced thin
  • 1 cup shredded brussel sprouts
  • pinch of cayenne pepper
  • 6 ounces feta, crumbled
  • 3-4 chicken breasts (about 2-2.5 pounds)
  • Kosher salt
  • freshly ground black pepper
  1. Preheat oven to 450.
  2. Melt 2 tablespoons butter in a large skillet. Add red onions and cook until soft. Stir in brussel sprouts and cayenne pepper and cook for an additional 5 minutes. Remove from heat. Season with salt and pepper to taste.
  3. Cut chicken breasts in half horizontally, leaving 1 long side attached by about ½ an inch. Open the chicken breasts like you would a book.
  4. Place plastic wrap on top of the chicken and pound breasts until they are about ¼ to ½ inch thick. Remove plastic and season both sides with Kosher salt and pepper.
  5. With the cut side facing up, scoop ⅓ or ¼ of the vegetable mixture (depending on how many total chicken breasts you are using) into the center of each piece of chicken, leaving about a ½ inch border from the ends. Sprinkle with about 2 ounces of feta.
  6. Roll chicken lengthwise (against the line of the cut you made) and tie off with kitchen twine.
  7. Melt remaining 3 tablespoons of butter in skillet. Add stuffed chicken and cook on for 5-8 minutes on each side until nicely browned. Transfer chicken to a baking dish and bake for 10-12 minutes.
  8. Remove from oven and let rest for 10 minutes. Remove twine and slice into 1-2 inch thick pieces.

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