Stuffed Chicken Breasts With Dutch Oven Italian Veggies

I have a cast iron dutch oven and I love it. It’s a wonderful way to slow cook a lot of veggies and turn them into a delicious meal.  I started with a refrigerator drawer full of  veggies and some chicken breasts. Not feeling like grilling or cooking it in the instant pot I decided to go old school and use my oven. 

This recipes combines a flavorful stuffed chicken breast with the oven roasted vegetable medley, and makes a satisfying and tasty  meal. You can always change the vegetables in this. Sometimes it’s fun to pull out whatever you have in the fridge and put it together.  

If you have leftovers I think that’s a great thing.  These veggies are even better the next day after the flavors have had a chance to meld together even more.

Stuffed chicken breasts with Dutch Oven Italian veggies

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Ingredients

  

• Stuffed Chicken Breasts

  4 boneless, skinless chicken breasts

  Sea salt and pepper

  1/2 cup sun-dried tomatoes in oil, chopped - keep the oil

  2 tablespoons fresh basil, chopped

• Dutch Oven Veggies

  1 Japanese eggplant, diced

  2 cups cabbage, thinly sliced (I used napa cabbage)

  1 cup mushrooms, diced

  1 bell pepper, diced

  1 yellow onion, diced

  1 15-ounce can diced tomatoes

  2 cloves garlic, minced

  3 tablespoons olive oil

  1 tablespoon dried parsley

  1 teaspoon dried thyme

  1 teaspoon dried rosemary

  Salt and pepper, to taste

Instructions

 

• Preheat oven to 400°F

  In a dutch oven combine veggies, herbs, and olive oil, toss to coat well

  Place dutch oven, uncovered, in the oven

  Cook for 30 minutes, stirring every 10 minutes to thoroughly mix the veggies
• Lightly oil a small baking tray or dish large enough to hold the chicken breasts

  Butterfly the chicken breasts and open

  Season with sea salt and pepper

  Sprinkle one side of the chicken breasts generously with sun dried tomatoes and their oil

  Add a generous sprinkling of chopped basil on top of the sun dried tomatoes

  Close the chicken breasts

  Oil a large skillet and heat to medium high

  Sear chicken for 3-4 minutes on each side to cook lightly

  Then transfer to baking tray and add to the oven

  Cook chicken for 20 minutes or until fully cooked
• After removing the chicken from the oven let it rest for 5 minutes and then dice into bite sized pieces.

  Serve by ladeling veggies into a bowl and top with diced chicken.

  Enjoy!