I have a lot of food allergies … and it seems like I am getting more each and every week. Luckily they are just annoying (none are life-threatening), I start sweating, get back and muscle spasms and experience nausea and dizziness. Luckily, Benadryl seems to help! So far uncooked bananas, avocado, quinoa, ice cream, fro-yo, chia seeds? (I had one reaction but was okay the next time) and peanut butter cliff bars (again one strange reaction) are on my “no” list.
I have been trying to change my diet back to what I was eating before more foods started bothering me so this recipe is making its debut on the blog!
You know me; I don’t cook or bake if it’s not quick, easy and cost-effective … so here is your recipe 🙂
20-minute garlic basil stuffed chicken breast
-2lbs chicken breast
-1c ricotta cheese or mozzarella cheese (but that bothers my stomach)
-1/2 – 1c freshly chopped basil (amount depends on your preference)
-2 cloves of garlic, chopped or pressed
-Salt, pepper and garlic salt
-Butterfly each chicken breast so you can “stuff” it with your mixture
-Sprinkle salt, pepper and garlic salt on the chicken (both sides and the middle)
-Chop basil and garlic and mix it with the ricotta cheese (I topped the chicken w/TJ’s red pepper spread)
-Evenly stuff each chicken breast with the cheese mixture
-Heat a pan to “medium” and oil/spray it at necessary
-Put chicken breast in hot pan and cook covered 6-8 minutes on one side
-Use tongs to flip chicken and cook for another 6-8 minutes uncovered
PS: A big shoutout/plug for the “copper chef” pan! I was curious about it and a student gave it to us for Christmas and I absolutely love it! It is VERY nonstick and the version we got came with a pan (which I used here) and a deeper pan which is awesome for making one-pot-meals! ❤ it!!!