Stuffed chicken breasts perk up a weekday meal
Stuffing a chicken breast might seem like a fussy thing to do — something reserved for the weekend.
But it’s really an easy way to elevate a rush-hour dinner.
This mixture of roasted red peppers, olives, basil and mozzarella add punchy antipasto flavours and melted-cheese appeal to a simple chicken meal.
After slicing into the thick part of the breast to form a pocket, you fill it, season the chicken and cook it in a skillet.
The chicken breast, golden brown with bits of the bountiful stuffing visible, is served on top of arugula leaves (baby spinach would work as well) and pan sauce is drizzled over the plate, wilting the leaves slightly and making for a luscious, warm dressing.