Parmesan and Herb Stuffed Chicken (Meal Kit)
Parmesan and Herb Stuffed Chicken
With Roasted Broccoli with Lemon & Parmesan and Red Potatoes
Parsley spice packet
Parsley, basil, dill & garlic herb packet
Garlic, parsley & oregano herb packet
1 Prepare Rub
Preheat oven to 400 degrees. Wash vegetables and dry. In a small mixing bowl add parsley, basil, dill & garlic herb packet, a pinch of salt and a pinch of pepper. Reserve a small amount of the herb mixture for rubbing the chicken. Add ½ cup Parmesan to the bowl of herbs, mix and set aside.
2 Prepare Potatoes
Cut red potatoes into 1-inch pieces. In a large bowl add 1 Tbsp olive oil, the garlic, parsley & oregano herb packet, and ¼ cup Parmesan cheese. Toss with potatoes until evenly coated and lay in a single layer on half of the baking tray. Season with salt and pepper.
3 Cook Vegetables
In a bowl toss broccoli with 1 Tbsp olive oil. Lay in a single layer on the other half of the baking tray. Season with salt and pepper. Bake the potatoes and broccoli for about 30 minutes. Toss about halfway through. Broccoli and potatoes should be browned and tender.
4 Prepare Chicken
Lay the chicken breasts flat on the cutting board, slice the breast in half width-wise right in the center, (DO NOT cut all the way through) cut almost to the other edge. Pack the chicken breasts with the herb & Parmesan mixture, half the mixture in each chicken breast. Press the seam of the chicken together tightly.
5 Cook Chicken
Preheat the remaining oil in the skillet on medium heat. Rub the reserved herb mixture over the stuffed chicken breasts. Season with salt and pepper. Cook on medium heat for about 7 – 10 minutes on each side (until the liquid from the chicken run clear – internal temperature needs to reach 165 degrees).
Sprinkle the remaining Parmesan cheese over the broccoli and potatoes. Drizzle the lemon juice over the broccoli. Serve