If you've been here before you know how I feel about boneless breast of chicken. It's doesn't taste like anything so it's our job as home chefs to make it taste like something. Right? When I stuff chicken breast, I pick my favorite flavors and experiment. And since I'm slightly obsessed with leeks, I knew I wanted to stuff them in some chicken. So here we are: stuffed chicken breast with roasted tomatoes, goat cheese and leeks.
Chicken Breast Stuffed with Tomatoes, Cheese and Leeks? Yes, Please!
When I make white meat chicken, I often go for stuffing a boneless breast of chicken. Why? To give it flavor! It needs to be properly seasoned and properly stuffed with flavor. I really enjoy when I find a flavor combo that will easily fit into a butterflied chicken breast too. No toothpicks or twine or tools needed. If you choose ingredients that can lay pretty flat, you can simply fold the chicken over and everything will be just fine and stay in place. Well, there will be oozing of cheeses most likely, but that's okay. I never met an oozy cheese I didn't want to devour.
Do You Know the Delight That is Roasted Tomatoes?
I realize that if you are, in fact, going to make this that one easy shortcut you will consider is NOT roasting the tomatoes. And I know that temptation. The dish will probably still taste very good. However, please roast the tomatoes. You especially should roast the tomatoes if you love tomatoes, but have somehow never roasted them before. You can also roast them the night before and stick them in the fridge until the next night. The difference between sliced raw tomatoes and roasted tomatoes is significant. I add finely diced garlic to the tomatoes, but if you don't want garlic you don't have to use it. They will still be delicious. But please roast them. Three easy steps: core tomatoes, gut the seeds, season and cook for an hour.
Follow These Easy Steps To Make Stuffed Chicken w/Tomatoes, Leeks and Cheese:
Want to Try More Stuffed Chicken Recipes? I Thought So:
- Jalapeno Popper Stuffed Chicken Wrapped in Bacon
- Stuffed Chicken Pepperoni Pizza Bake
- Three-Cheese Stuffed Chicken w/Sausage & Red Sauce
- Stove Top Stuffing Chicken Rolls
- Cheesy Fajita Stuffed Chicken
- Bone-in Stuffed Chicken Breast w/Spinach & Gouda
- Cranberry Brie Stuffed Chicken
Cooking with Leftovers in Mind Saves You Money on Take-Out
I realize this seems like a lot of food. However, if you can get into the mind-set of cooking with an eye on leftovers for lunches you will save money in the long run. When I worked in corporate America, I had colleagues who ate take-out every day for lunch. Every. Day. I never understood how they could afford to do that. How can anyone spend about $15+ a day for lunch? At the end of the month that's a car payment. Always baffled me. Every time I cook I think, why not make a little more than I need? Not only can it provide lunches for two people for a day or two, it's saves time and money. This dish reheats very well. I've done it in a microwave for a couple of minutes and I've also heated it on low in a covered pan. Both ways were awesome. If you're a larger family - this will all be gone. If this is for a smaller group - you've got built-in lunches.Print