I’m trying to use up some of our perishable items before we leave for vacation, so last night I decided to use some of it by stuffing chicken breasts. We haven’t had stuffed chicken in a while, so I thought it was about time. 🙂

This was great! I just stuffed them with some brie, baby portobellos and green onion. Simple and delish! 🙂

Ingredients:
2 chicken breasts
Brie slices
2-3 baby portobellos, sliced
1 green onion, thinly sliced
Salt & pepper

Directions:
Preheat oven to 375. Prepare a small baking dish with cooking spray or oil.

Prepare the chicken breasts by cutting a slit down the side to create a pocket. Stuff each breast with brie, mushrooms and green onion. Season each breast with salt and pepper, to taste.

Heat a skillet over medium heat, with a small bit of olive oil in the bottom. Brown the chicken breasts in the skillet on both sides – about 1 minute per side. Then transfer them to the prepared baking dish.

Bake for about 25-30 minutes, until chicken is no longer pink and registers about 165 on the meat thermometer.

Remove from oven, let sit for about 5 minutes, then serve!

I served these with grilled zucchini. I just cut zucchini into spears, sprinkled with a garlic pepper grinder mix, and grilled for about 2-3 minutes per side over medium heat. YUM!

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