Marinade the chicken breasts in the dressing for a few hours (I actually skipped this step. I just dumped some on right before I cooked them because I was doing it last minute).
With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don't cut all the way through.
Open the chicken breasts up where you cut them and layer on the remaining ingredients. It's okay if you can't fit all of it in, you can just leave some out. Just squish in as much as you can. Stick a couple of toothpicks in near the opening to keep it all together.
Heat up a pan (I used a cast iron skillet) and sear the meat on both sides. You can lower the heat and continue cooking the meat on the stove until it's done or, if you're using a cast iron skillet, you can put the pan in the oven at about 375ºF. You could also just completely cook it in the oven on a baking sheet if you don't feel like searing it. Just make sure you cook it until the center reaches 165ºF on a thermometer (I have one like this).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (215g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 313 (56%)|
|Amt Per Serving||% DV|
|Total Fat 34.8g||46 %|
|Saturated Fat 22.8g||114 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 139.3mg||43 %|
|Sodium 2104.6mg||73 %|
|Potassium 1067mg||28 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 17.9g|
|Protein 42g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 556
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