Chicken breast stuffed with vegetables is a rich and tasty main course with a side dish, easy to prepare.
Chicken breast stuffed with vegetables and cooked in a pan, rich in flavor and perfect for lunch or dinner, with family or friends.
Read how to make chicken breast stuffed with vegetables with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 chicken breasts (whole)
- 2 zucchinis
- 1 bell pepper (red)
- 1 clove garlic
- basil (a few leaves)
- 1 glass white wine
- extra virgin olive oil
- salt
Preparation of Chicken Breast Stuffed with Vegetables
Cut the two whole chicken breasts in half, then use a sharp knife to cut into them to form pockets.
Salt the inside of the pockets and set them aside.
Wash the zucchinis, trim them, and cut them into cubes.
Wash the bell pepper, remove the stem, seeds, and white membranes, and cut it into small pieces.
Peel the garlic clove.In a pan, heat a drizzle of extra virgin olive oil.
Add the garlic clove to brown it and then add the chopped vegetables.
Salt them and cook for about ten minutes until they are tender.
Add a few torn basil leaves and let them cool.Remove the garlic clove and stuff the chicken pockets with the cooked vegetables.
Close them with a toothpick.
Heat a drizzle of oil in a pan and brown the chicken over high heat on all sides.Lower the heat, deglaze with the white wine, allow the alcohol to evaporate, and cook for another fifteen minutes, covering the pan with a lid and turning the chicken breasts halfway through cooking.
Remove the lid, adjust the salt, and let the cooking juices dry.
Serve your chicken breast stuffed with vegetables immediately, accompanied by the rest of the prepared vegetables.
Notes
Also visit the collection of recipes 5 Easy and Tasty Chicken Breast Seconds with many simple and flavorful ideas, all to try: you can find it by clicking directly HERE.
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