The bitter cold continues to force me inside to create delicious and healthy recipes, and I am really excited to tell you guys about this stuffed chicken. Week two of eating healthy has gone pretty good. We had a cheat meal last Saturday, and while I do believe it’s okay to have cheat meals, I think we had ours too soon.
Only five days of clean eating wasn’t enough to get into those good habits. Thankfully we got back the wagon right away, but guys, I have to tell you, the struggle is real. We are social people with social friends, and happy hours and dinners are a part of our lives. While I don’t want to constantly say no to things I want to do, I am trying to figure out how to incorporate a better balance into my life, and sometimes, even though it pains me, I have to say ‘no’ to social outings. Better in the dead of winter than when it’s beautiful outside, but it’s tough.
So let’s get down to this stuffed chicken business. First of all, anything stuffed with cheese has to be good, right? Right. For me, being healthy is all about making healthy decisions, not giving up the things I enjoy altogether. I’ll never be a vegetarian or a vegan, or say no to carbs, but the goal is to incorporate more fruits and vegetables into my diet by way of the good carbs. And what better way to do that than to stuff some fruit (ugh, I hate calling tomatoes a fruit, even though that’s what they are) into some chicken?
Your stuffed chicken options are endless. Asparagus and prosciutto, spinach and ricotta, ham and swiss; the list goes on. Stuffing chicken is great way to bulk up on protein and veggies without even realizing it.
Fresh basil is probably my favorite herb, so for me the heavy taste of basil was fantastic. If you don’t like basil as much, or want the flavor to be toned down, reduce the amount of basil leaves you put in. Be sure you cook the chicken all the way through. I prefer that my oven cook the chicken low and slow, so I cook mine at 350, although I have seen recipes that will cook the chicken for only 25 minutes at a higher temp. Do what you prefer for cooking chicken, just be sure that your chicken gets cooked. Happy eating!
COMMENT BELOW – What is your favorite ‘stuffing’ for chicken, or what stuffed chicken recipe are you excited to try?
10 minPrep Time
45 minCook Time
55 minTotal Time
- Four 4 oz. chicken breasts
- One large tomato, sliced
- 8 slices sharp cheddar cheese
- 20 fresh basil leaves
- Preheat oven to 350 degrees.
- Cut each breast in half, similar to sandwich bread, stopping approximately 3 millimeters before completely cutting the breast in half.
- Place two slices of cheddar cheese, one slice of tomato, and five basil leaves inside each chicken breast.
- Secure breasts with toothpicks to keep stuffing inside. Season with salt and pepper, or any other spices you'd like.
- Spray a baking sheet with cooking spray and place the chicken on sheet. Bake for 45 minutes, or until chicken is cooked through.
- Low carb/Atkins
- Low calorie