Balsamic Glazed Stuffed Chicken Breast
Chicken breasts stuffed with sun-dried tomatoes and roasted red peppers then finished with a sticky balsamic glaze create an elegant, protein-rich dinner with over 48g of protein. It is a dish impressive enough for entertaining yet simple enough for a weeknight meal.
Elegant balsamic glazed chicken breast stuffed with sun-dried tomatoes and roasted peppers for a high protein gourmet meal.
Nutrition per serving
Ingredients
Protein
Filling
Glaze
Seasoning
Instructions
Prepare the Stuffing and Glaze
Preheat your oven to 400 degrees Fahrenheit. Mix together the chopped sun-dried tomatoes and roasted red peppers in a small bowl. In a separate bowl, whisk balsamic vinegar and honey together to make the glaze.
Stuff the Chicken Breasts
Using a sharp knife, carefully cut a horizontal pocket into each chicken breast without cutting all the way through. Season the inside and outside with salt, garlic powder, and pepper, then fill each pocket with the tomato pepper mixture and secure with toothpicks.
Sear then Bake
Heat an oven-safe skillet over medium-high heat with a small amount of oil. Sear the stuffed chicken for 3 minutes per side to develop a golden crust, then transfer the skillet directly to the preheated oven and bake for 20 to 22 minutes.
Glaze and Rest
Remove the skillet from the oven and brush the balsamic honey glaze over each chicken breast. Return to the oven for 2 to 3 more minutes to caramelize the glaze. Remove toothpicks, rest for 5 minutes, and serve.
Substitutions
Common mistakes
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