Can’t believe it’s going to be July this week! We are six months into this crazy year and things don’t seem to be getting any less crazy. One thing that remains constant is that we all need to eat and we might as well make something tasty.
Last night, I went live on Instagram for the first time in a while because I thought it would be fun to make this very delicious stuffed chicken. Please forgive my not-so-great picture as I was busy taking video and totally forgot to photograph anything until the end. If you watch the video, you can see exactly how this dish is supposed to look when it’s done and if you joined me live or have already watched the video, keep scrolling for the recipe.
This chicken is so flavorful and looks way more complicated than it actually is. The whole thing comes together…cooking time and all in just over 30 minutes and you can easily make the filling ahead but make sure to bring it to room temperature before stuffing it into the chicken! I served green beans as a side last night and it was just enough as these chicken breasts are very rich.
As always, if you make this…PLEASE TAKE A PICTURE and tag me on Instagram!
Using a cast iron skillet for this recipe makes it so much easier because cast iron easily goes from stovetop to oven and you don’t need to transfer the chicken to a baking sheet…plus you’ll loose all the delicious pan juices that accumulate while you’re searing the chicken.
I use my cast iron skillets for most everything but eggs and love cooking with cast iron. In case you didn’t know, here are some of the benefits of cooking with cast iron!
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Cast iron is tough. …
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Once cast iron is hot, it stays hot. …
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Cast iron is great for keeping food warm since it holds heat for a considerable length of time. …
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Every time you cook in your cast iron pans you are making them better by seasoning them.
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During the cooking process a small amount of iron is absorbed into the foods.
Have a great week!
Good morning Suzanne! I enjoyed watching you video yesterday … this recipe looks delicious and I’m going to make it this week. If it looks half as good as your photos, I’ll post and tag you. I also just ordered these cast iron pans … thanks for the link. My husband ruined my treasured cast iron pan a few years ago (don’t ask) and I never got around to replacing it. Happy Monday! xo
Hi Juliet
Thank you so much for watching last night! My husband is still working on his camera skills, but we’re getting there! I can’t wait to hear what you think of this recipe! I had leftovers for lunch and really enjoyed it the second day…Baldy finished it off when he came home!
I don’t know how you’ve lived without a cast iron skillet for so long! I have one that was my moms and a couple that were my grandmothers. They’re sentimental, but also functional! You’re so sweet to read and comment…I really appreciate it!
Sounds delicious!
It was very delicious and easy…very company worthy also, if we can ever do that again! Thanks so much for reading!
Hi Suzanne,
Another one to add to my list of recipes to try! This sounds delicious!
I made the pesto chicken salad last night (well, my version of it anyway.) My family loved it!
Glad to see all is well with you and your family. Stay healthy!
Xo Heidi
Hi Heidi
We’re good here, the COVID cases have gone up, but not much and it seems to be leveling off somewhat, at least here in the middle of the state. I’m so glad you’re making my recipes! You will absolutely love this one, and when you make it, make a little extra filling because it’s amazing melted on a pita as an appetizer!
Hope you all are well! Thank you for reading!