Mediterranean Stuffed Chicken with Herb-Roasted Vegetables

This elegant dish combines tender, herb-stuffed chicken breasts with a medley of roasted Mediterranean vegetables and a rich pan sauce. Perfect for special occasions or when you want to impress guests with a restaurant-quality meal at home.

المكونات

For the Chicken Stuffing:

• 6 oz cream cheese, softened
• 1/2 cup sun-dried tomatoes, finely chopped
• 1/3 cup fresh spinach, chopped
• 1/4 cup fresh basil, chopped
• 3 فصوص ثوم مفروم
• نصف كوب من جبن الفيتا المفتت
• 1/4 cup pine nuts, toasted
• 2 tablespoons fresh oregano
• 1 ملعقة صغيرة من قشر الليمون
• ملح وفلفل أسود حسب الرغبة

بالنسبة للدجاج:

• 4 large boneless, skinless chicken breasts (8-10 oz each)
• ملعقتين كبيرتين من زيت الزيتون
• 2 teaspoons dried Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper
• Kitchen twine for tying

For the Roasted Vegetables:

• 2 medium zucchini, sliced into half-moons
• 1 large eggplant, cubed
• 2 bell peppers (red and yellow), cut into strips
• 1 large red onion, cut into wedges
• 1 pint cherry tomatoes
• 6 baby potatoes, halved
• ربع كوب زيت زيتون
• 3 فصوص ثوم مفروم
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme
• ملعقة كبيرة من خل البلسميك
• ملح وفلفل حسب الرغبة

For the Pan Sauce:

• 1/2 cup white wine
• 1 cup chicken broth
• 2 tablespoons butter
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh parsley, chopped

Equipment Needed

• Large roasting pan
• Sharp paring knife
• Meat mallet or rolling pin
• Kitchen twine
• Meat thermometer
• Large mixing bowls
• Cutting board

تعليمات

Preparation (30 minutes):

Step 1: Prepare the Stuffing

1. In a medium bowl, combine softened cream cheese, sun-dried tomatoes, spinach, basil, minced garlic, feta cheese, toasted pine nuts, oregano, and lemon zest.
2. Mix until well combined and season with salt and pepper.
3. Refrigerate while preparing the chicken.

Step 2: Prepare the Chicken

1. سخني الفرن على درجة حرارة 425 درجة فهرنهايت (220 درجة مئوية).
2. Place chicken breasts between plastic wrap and gently pound to 1/2-inch thickness using a meat mallet.
3. Create a pocket in each chicken breast by cutting horizontally about 3/4 of the way through, being careful not to cut completely through.
4. Season the inside and outside of each breast with salt and pepper.
5. Stuff each pocket with 1/4 of the prepared stuffing mixture.
6. Secure with kitchen twine, tying at 2-inch intervals.
7. Rub the outside with olive oil and season with Italian seasoning, paprika, garlic powder, salt, and pepper.

الخطوة 3: تحضير الخضروات

1. In a large bowl, combine zucchini, eggplant, bell peppers, red onion, cherry tomatoes, and halved potatoes.
2. Drizzle with olive oil and toss with minced garlic, rosemary, thyme, balsamic vinegar, salt, and pepper.
3. Arrange vegetables in a single layer on a large roasting pan.

Cooking (1 hour):

Step 4: Start Roasting

1. Place the seasoned vegetables in the preheated oven and roast for 15 minutes.
2. Meanwhile, heat a large oven-safe skillet over medium-high heat.
3. Sear the stuffed chicken breasts for 3-4 minutes per side until golden brown.

Step 5: Finish in Oven

1. Transfer the seared chicken to the oven alongside the vegetables.
2. Roast for 25-35 minutes, or until chicken reaches internal temperature of 165°F (74°C).
3. Remove chicken and let rest for 10 minutes before slicing.
4. Continue roasting vegetables if needed until tender and lightly caramelized.

Step 6: Make the Pan Sauce

1. Place the skillet used for searing over medium heat.
2. Add white wine and scrape up any browned bits from the bottom.
3. Add chicken broth and simmer until reduced by half (about 5 minutes).
4. Whisk in butter and lemon juice.
5. Season with salt, pepper, and fresh parsley.

Serving:

Step 7: Plate and Serve

1. Remove twine from chicken and slice each breast into 1/2-inch thick medallions.
2. Arrange sliced chicken on plates alongside the roasted vegetables.
3. Drizzle with pan sauce and garnish with additional fresh herbs.
4. Serve immediately while hot.

Chef’s Tips and Variations

Pro Tips:

• Butterfly Technique: When creating the pocket, insert your knife parallel to the cutting board for even stuffing distribution.
• Temperature Check: Use a meat thermometer to ensure chicken reaches 165°F at the thickest part.
• Resting: Always let meat rest 5-10 minutes after cooking to redistribute juices.
• Vegetable Timing: Cut vegetables uniformly for even cooking.

Flavor Variations:

• Mexican Style: Replace feta with pepper jack, add diced jalapeños and cilantro to stuffing.
• Italian Classic: Use mozzarella and fresh tomatoes in stuffing, add fresh basil to vegetables.
• Greek Inspired: Add Kalamata olives and oregano to vegetables, use extra feta in stuffing.

Make-Ahead Options:

• Stuff chicken breasts up to 24 hours in advance and refrigerate.
• Prep vegetables in the morning and store covered.
• Stuffing can be made 2 days ahead and refrigerated.

Wine Pairing Suggestions:

• White: Pinot Grigio, Sauvignon Blanc, or Chardonnay
• Red: Light Chianti or Pinot Noir
• Rosé: Provence-style rosé

Nutritional Information (per serving):

• Calories: approximately 485
• Protein: 42g
• Carbohydrates: 22g
• Fat: 28g
• Fiber: 6g

Storage and Reheating:

• Refrigerate: Store leftovers up to 3 days in sealed containers.
• Reheat: Warm in 350°F oven for 15-20 minutes, covered with foil.
• Freeze: Cooked chicken can be frozen up to 3 months (vegetables best fresh).

This recipe delivers restaurant-quality results with its combination of flavors, textures, and presentation. The herb-stuffed chicken pairs beautifully with the caramelized vegetables, creating a complete and satisfying meal that’s perfect for entertaining or special family dinners.