Monday, February 12, 2018

stuffed chicken breast

I had taken chicken out to thaw and was contemplating stuffing it with spinach, oh crap that had gone bad. Okay second idea, stuff it with sun dried tomatoes, pesto...crap that was bad. Third idea...I had this type of bok choy, the sun dried tomatoes and lots of cheese. What the heck let's try that.
I'll admit I was nervous.
THEN...I take the chicken breast out of the packet and, well, it's not the breast, it's tenders. Dang gum! This was just not my day.
So...I changed it and put the oil from the sun dried tomatoes into the cast iron skillet, just a few tablespoons, placed the chicken in the pan. Topped it with salt, fresh cracked pepper, the sun dried tomatoes and then the bok choy. I slid it into the oven. 350 degrees for about 15 minutes. I started thinking, what if it was bitter??? I was nervous, it was starting to smell good so hopefully it would be okay. Out it came and I added the mozzarella cheese. Back in for another 5 minutes.
The oil really baked and made a sticky mess in the pan but OMGosh! Happy surprise, it was wonderful.
I served it with a salad and a sigh of relief.

chicken breast tenders 4 large
half a jar of sun-dried tomatoes
1 small bunch baby bok choy
mozzarella cheese, 
cooked in the oil from the tomatoes, baked until done. 20 minutes at 350 degrees

Not the prettiest picture but it was very good! AND totally Keto friendly

1 comment:

  1. That looks delicious, Dawn. I love sun-dried tomatoes. I even named my boat, "Sun-Dried!" Can't get enough of them:)