RecipesMagazine

Stuffed Chicken

Stuffed Chicken
Stuffed Chicken is a gluten free, dairy free, and whole 30 main course. This recipe serves 2. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 25g of protein, 10g of fat, and a total of 209 calories. If you have celery, vegetable oil, onion, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

1
Lightly oil grill and preheat to medium high.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
GrillGrill
2
In a small skillet, heat vegetable oil.
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Vegetable OilVegetable Oil
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Frying PanFrying Pan
3
Saute onion and celery until tender. Stir in hot sauce and mustard and mix all together.
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Hot SauceHot Sauce
MustardMustard
CeleryCelery
OnionOnion
4
Remove from heat.
5
Cut pockets into chicken breasts and stuff with onion mixture.
Ingredients you will need
Chicken BreastChicken Breast
OnionOnion
6
Saute chicken in skillet 2 to 3 minutes each side, until lightly browned.
Ingredients you will need
Whole ChickenWhole Chicken
Equipment you will use
Frying PanFrying Pan
7
Remove from skillet and grill over medium high heat for 10 to 15 minutes on each side, or until juices run clear.
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Frying PanFrying Pan
GrillGrill
8
Serve with remainder of onion mixture as a sauce/topping.
Ingredients you will need
OnionOnion
SauceSauce
DifficultyMedium
Ready In45 m.
Servings2
Health Score9
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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