3 Stuffed Chicken Recipes!

SUBSCRIBE to The Domestic Geek here: http://bit.ly/1dn24vP Dinner Made Easy eBook: http://bit.ly/DinnerMadeEasy Mediterranean Stuffed Chicken: http://bit.ly/2xyKqSr Dinner Made Easy: http://bit.ly/2kvgFi8 Healthy Dinner Recipes: http://bit.ly/2hzVBFv Soup Recipes: http://bit.ly/2c3oZ0r Frequently Used & Favorite Items: http://amzn.to/2qTillc Meat Thermometer: http://amzn.to/2k0p50Y Purchase my eBooks here: Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2 Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3 Dinner Made Easy: http://bit.ly/DinnerMadeEasy 5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook Snapchat: thedomesticgeek Facebook: http://ift.tt/1KFsgwB Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://ift.tt/VrBnOo Pinterest: http://ift.tt/1KFsgwD Blog: http://ift.tt/1w0vGCo Caprese Stuffed Chicken Chicken: 3-4 chicken breasts, boneless and skinless 1 tbsp Italian seasoning 1 tsp garlic powder salt and pepper to taste Filling: 1 large tomato, sliced 1 ball mozzarella, sliced (250g) 1 large bunch basil For the chicken, use a paring knife to cut a slit into the thickest part of the chicken breast to create a small pocket. Place on a parchment-lined baking sheet and season with oil, garlic powder, Italian seasoning and salt & pepper. Stuff each pocket with mozzarella, basil leaves and tomato slices. Arrange chicken breasts on a parchment lined baking sheet and season with Italian seasoning, garlic powder and salt & pepper. Bake at 400ºF for 25-30 minutes, or until chicken is cooked through and golden. Store in the refrigerator for up to 3 days. Enjoy! Spinach & Artichoke Stuffed Chicken Chicken: 3-4 chicken breasts, boneless and skinless 1 tbsp Greek seasoning salt and pepper to taste Filling: 8 oz cream cheese, room temperature 1/2 cup frozen spinach, thawed and water squeezed out 1/2 cup artichoke hearts, finely chopped 2 garlic clove, minced 1/4 cup parmesan, grated salt and pepper to taste In a medium sized bowl, mix together all the filling ingredients. Set aside. For the chicken, use a paring knife to cut a slit into the thickest part of the chicken breast to create a small pocket. Place onto a parchment-lined baking sheet and season chicken with Greek seasoning and salt and pepper to taste. Stuff each pocket with 2-3 spoonfuls of the filling. Bake at 400ºF for 25-30 minutes, or until chicken is cooked through and golden. Store in the refrigerator for up to 3 days. Enjoy! Mushroom & Goat Cheese Stuffed Chicken Chicken: 3-4 chicken breasts, boneless and skinless 1 tsp thyme leaves 1 tsp garlic powder salt and pepper to taste Filling: 2 tbsp butter 3 cups mushrooms, finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 tsp thyme 1/2 cup goat cheese, room temperature 1/4 cup parsley, chopped salt and pepper to taste Oil In a skillet over medium-high heat, melt butter. Add mushrooms and cook for 3-5 minutes, or until juices start to release. Add onion and cook for another 2-3 minutes. Add garlic and half of the thyme and parsley. Cook for another minute and remove from heat. Stir in goat cheese and season with salt & pepper to taste. For the chicken, use a paring knife to cut a slit into the thickest part of the chicken breast to create a small pocket. Arrange chicken on a parchment-lined baking sheet and season chicken with oil, garlic powder, salt and pepper to taste, and remaining thyme leaves. Stuff each pocket with the filling. Bake at 400ºF for 25-30 minutes, or until chicken is cooked through and golden. Store in the refrigerator for up to 3 days. Enjoy! *SOME links provided above are affiliate links