Super Saving Stuffed Chicken Recipe

Don’t let a tight budget stop you from cooking at home. Frugal can be flavorful.

Here’s a recipe that’ll tantalize the tastebuds and keep the wallet fat:

Mozzarella and Mushroom Stuffed Chicken with Baked Parmesan Tomatoes and Steamed Broccoli

stuffed chicken


Ingredients (2 Servings):

  • 2 Boneless Skinless Chicken Breasts
  • 1 lb. Fresh Broccoli
  • 2 Tomatoes
  • Mozzarella Cheese (fresh or shredded)
  • 1 4 oz. Can of Mushrooms
  • Grated Parmesan Cheese
  • Spices for Chicken
  • Mix of Italian Spices or just Oregano for Tomatoes

Directions:

  1. Pre-heat oven to 365º.
  2. Prepare chicken by slicing breast to form a pocket. Slice the chicken like you would if you were going to butterfly the breast but not cutting all the way through. Then add spices to chicken. I use a roasted garlic and herb poultry seasoning.
  3. I like to sauté my mushrooms in a pan with a little minced garlic and butter before adding to the chicken but if not, stuff the chicken with mozzarella cheese and mushroom pieces. I used up some shredded mozzarella I had in the fridge but fresh mozzarella will work too.
  4. Bake the chicken for about 25-30 minutes or until no longer pink.
  5. While chicken is cooking prepare tomatoes by cutting in halves. Top them off with a drizzle of olive oil, a little salt, pepper, oregano or mix of Italian spices, and grated parmesan cheese.
  6. Place halves on a baking sheet and pop them in the oven for about 15 minutes.
  7. While those are both cooking, start steaming your broccoli in a pot with water, salt, pepper, and I like to add a little minced garlic for flavor. Once boiling, place lid on pot. They should be done in about 7 minutes or until florets are just soft enough to pierce with a fork.
  8. Plate and Enjoy!

Dinner for two only cost me $10! Can’t go wrong for $5 per person for a tasty meal.


Baked Parmesan Tomato Recipe

Other Stuffed Chicken Recipes