Stuffed Chicken with Roasted Broccoli and Potatoes

Servings: 2 | Prep Time: 20 minutes

Ingredients:

  • 1 bunch broccoli, cut into florets
  • 1 lb red new potatoes (about 10), cut into quarters
  • 4  TBSP olive oil
  • salt and black pepper
  • 1 roasted red pepper, finely chopped (get from the deli counter)
  • 2 ounces Feta, crumbled or diced finely
  • 2 chicken breasts
  • 1 TBSP chopped flat-leaf parsley

Directions:

  1. Heat oven to 400F. Put one rack on the top and one on the bottom. 
  2. On a rimmed baking sheet,  toss the broccoli and potatoes with 2-3 TBSP of the oil, 1/2 tsp salt and 1/4 tsp pepper.
  3. Roast on the bottom rack, tossing once, for 20 minutes.
  4. Meanwhile, slice your 2 chicken breasts into thin cutlets. You want them to be thin and flat. You should be able to get 8 cutlets out of 2 chicken breasts.
  5. Mix together the red peppers and feta in a small bowl.
  6. Season chicken cutlets with salt and pepper. Place about 1 TBSP of mixture on each cutlet and roll up. Fasten with toothpick. Do not overfill or it will spill out.
  7. Heat remaining TBSP of oil in a large ovenproof skillet over medium high heat. Cook the chicken seam side up, until browned, 3-4 minutes. Turn the chicken and transfer the skillet to the top rack in your oven, and roast until cooked through, approximately 14 minutes.
  8. Serve chicken with roasted veggies and sprinkle with parsley.

Notes:

Recipe Origin: Real Simple recipe. I changed some amounts and times based on us having this for dinner last night. It was a hit with our kids, which was a surprise to me!

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