Ingredients:

For the Stuffed Chicken and Vegetables:

• 2 chicken breasts
• 150 g (5.3 oz) mozzarella cheese
• 1 onion, chopped
• 1 carrot, sliced
• 1 red bell pepper, sliced
• 3 potatoes, peeled and cubed
• 200 g (7.1 oz) butter
• 10 g (0.4 oz) garlic, minced
• 5 g (0.2 oz) salt
• 2 g (0.1 oz) black pepper
• 5 g (0.2 oz) sweet paprika

For the Fresh Salad:

• 1 red onion, thinly sliced
• 1 tomato, diced
• 2 cucumbers, sliced
• 10 g (0.4 oz) parsley, chopped
• 2 g (0.1 oz) salt
• 1 g (0 oz) black pepper
• 10 ml (0.3 fl oz) olive oil

Steps on How to Do It:

1. Prepare the Chicken Breasts:
   • Preheat your oven to 200°C (390°F).
   • Take the chicken breasts and carefully cut a pocket into the side of each breast without cutting through completely.
   • Season the chicken inside and out with 5 g of salt, 2 g of black pepper, and 5 g of sweet paprika.
   • Slice the mozzarella cheese and stuff it into the pockets of the chicken breasts. Set aside.
2. Prepare the Vegetables:
   • Peel and cube the potatoes, slice the carrots, and chop the red bell pepper and onion.
   • In a large bowl, toss the vegetables with a pinch of salt, black pepper, and olive oil. Set aside.
3. Make the Garlic Butter:
   • In a small saucepan, melt 200 g of butter over medium heat. Once melted, add 10 g of minced garlic and cook for 1-2 minutes until fragrant.
   • Pour half of the garlic butter over the vegetables and toss to coat evenly. Reserve the other half for brushing the chicken.
4. Assemble the Dish:
   • Place the seasoned and stuffed chicken breasts in a greased baking dish. Arrange the prepared vegetables around the chicken.
   • Brush the remaining garlic butter over the chicken breasts to ensure they stay moist and flavorful while baking.
5. Bake the Chicken and Vegetables:
   • Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the chicken is fully cooked (internal temperature of 75°C or 165°F) and the vegetables are tender.
   • Halfway through the cooking time, you can gently stir the vegetables to ensure even cooking.
6. Prepare the Fresh Salad:
   • While the chicken and vegetables are baking, prepare the salad. In a large bowl, combine the sliced red onion, diced tomato, and sliced cucumbers.
   • Add the chopped parsley, 2 g of salt, 1 g of black pepper, and 10 ml of olive oil. Toss everything together to coat the vegetables evenly.
7. Serve:
   • Once the chicken and vegetables are done baking, remove them from the oven and let them rest for 5 minutes.
   • Slice the stuffed chicken breasts and serve with the roasted vegetables and a side of the fresh cucumber-tomato salad.

Nutrition Facts (Per Serving):

• Calories: 580 kcal
• Protein: 38 g
• Fat: 40 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Sodium: 900 mg
• Sugars: 6 g

Note: Nutrition values are estimates and may vary depending on specific ingredients and portions.

Frequently Asked Questions (FAQs):

1. Can I use a different type of cheese for the stuffing?
   • Yes! You can substitute mozzarella with other cheeses like cheddar, gouda, or even feta for a different flavor profile.
2. Can I make this dish ahead of time?
   • Absolutely! You can prepare the stuffed chicken and vegetables ahead of time and refrigerate them until you’re ready to bake. Just add a few extra minutes to the cooking time if baking from cold.
3. What other vegetables can I use?
   • Feel free to customize the vegetable medley with other seasonal veggies such as zucchini, sweet potatoes, or broccoli.
4. How can I ensure the chicken stays moist?
   • Basting the chicken with garlic butter and covering the baking dish with foil for the first half of the baking time can help lock in moisture. Removing the foil halfway through allows the chicken to get a nice golden crust.
5. Can I use chicken thighs instead of breasts?
   • Yes, boneless chicken thighs can be used. They tend to be juicier and may require slightly less cooking time, so be sure to adjust accordingly.

Tips on How to Make It:

• Check the Chicken’s Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C (165°F). This ensures the chicken is fully cooked and safe to eat.
• Melted Cheese: When stuffing the chicken, be sure to tightly seal the edges to prevent the cheese from oozing out during baking. You can also secure the chicken with toothpicks if necessary.
• Crispier Vegetables: For crispier vegetables, roast them separately from the chicken for the last 10 minutes of cooking. This prevents them from becoming too soft due to the juices from the chicken.
• Garlic Butter: To add an extra layer of flavor, you can drizzle the remaining garlic butter over the roasted vegetables just before serving.
• Salad Variations: For the fresh salad, you can add other ingredients like olives, feta cheese, or avocado to enhance its flavor and texture.

Storage Tips:

• In the Refrigerator: Store any leftover stuffed chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• In the Freezer: The stuffed chicken can be frozen before or after baking. To freeze before baking, assemble the chicken and vegetables, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight before baking.
• Reheating: To reheat, place the chicken and vegetables in an oven-safe dish and bake at 180°C (350°F) until warmed through. For quicker reheating, you can microwave individual portions, though the texture of the chicken may not be as crispy.

Conclusion:

This Stuffed Chicken Breast with Vegetable Medley and Fresh Salad is a wholesome and delicious meal that’s packed with flavor and texture. The combination of tender, juicy chicken stuffed with melted mozzarella, along with roasted vegetables and a crisp, fresh salad, makes for a balanced and satisfying dish. Whether you’re cooking for a family dinner or entertaining guests, this recipe is sure to impress with its simplicity and delightful taste.

The steps are straightforward, and you can easily customize the dish to suit your preferences by swapping out ingredients or adding your favorite vegetables. With its fresh flavors and hearty components, this recipe is perfect for any occasion. Try it out, and enjoy a delicious homemade meal that’s both nourishing and flavorful!

Happy cooking!