Stuffed chicken breast with mushrooms and peppers
Chicken breasts can be so boring by themselves. I sometimes just stare at them and wonder what I’m going to do with yet another chicken dish. The good news is that chicken breasts are pretty much a blank canvas and you can do whatever you darn well please with. I’ve never really made very many stuffed chicken breast dishes before so I thought I would give this a try.
I had in mind a spice rub that would compliment the stuffing, but I decided against it. The smell of the stuffing alone was something that called out to me and said… “don’t cover me up with a spice rub!”. So I didn’t. And yes, I talk to my food. Don’t you?
- 3 large chicken breasts
- ¼ cup of red bell pepper (finely chopped)
- ⅓ cup of mushrooms (chopped)
- 2 green onions (finely chopped)
- 1 egg (beaten)
- ¼ cup of breadcrumbs
- 1 tbsp of fresh parsley (chopped)
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup of olive oil
- Preheat oven to 400 degrees.
- Mix the red bell pepper, mushrooms, green onions, egg, breadcrumbs, parsley, salt, and pepper together in a bowl. It should be a moist mixture. If its too dry add some water. If its too wet add more breadcrumbs.
- Cut a slit down the center of the chicken breasts and stuff the mixture liberally in each breast. Use a toothpick to hold the stuffing in.
- Place each chicken breast on a greased baking pan and drizzle the olive oil over the chicken. Salt and pepper to taste. Bake for 20 minutes at 400 degrees or until the chicken is done.