GOOD TO KNOW One easy way to ensure boneless, skinless chicken breast halves cook up moist and flavorful is to stuff them. Here, a combination of bread, ham, sage, and olive oil does the job in delicious fashion. Sauté broccoli in the same skillet as the chicken for a fast side.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a medium bowl, combine bread, ham, sage, and 2 tablespoons oil; season with salt and pepper.
Step 2
Lay chicken flat on a work surface. Using a paring knife, cut a 2-inch-long slit in the thick side of each breast half. Insert knife and pivot, carefully forming a deep pocket without enlarging opening (or piercing through opposite side). Stuff each pocket with bread mixture, packing tightly; season chicken with salt and pepper.
Step 3
In a large skillet, heat 1 tablespoon oil over medium-high. Add chicken; cook until browned on one side, 6 to 8 minutes. Turn chicken, cover skillet, and reduce heat to medium. Cook until chicken is cooked through, 6 to 8 minutes more. Transfer to a plate; tent with foil to keep warm.
Step 4
In the same skillet, heat remaining tablespoon oil over medium-high; add broccoli and garlic. Cook, tossing, until broccoli is warmed through, 4 to 6 minutes. Remove from heat; stir in vinegar. Serve with broccoli.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 463
Step 7
Fat: 17.6g (3.2g Saturated Fat)
Step 8
Protein: 53.5g
Step 9
Carbohydrates: 19.2g
Step 10
Fiber: 3.9g
