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chicken breast and veggie recipe

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!