Stuffed chicken breasts perk up a week­day meal

Vancouver Sun - - YOU - ELLIE KRIEGER For the Wash­ing­ton Post

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.

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