My law firm had its annual holiday party on Friday evening, so I didn’t participate in the assigned ffwD chard-stuffed pork roast. However, the idea of a “stuffed” dish resonated in my mind, especially when I went to the grocery store Saturday afternoon and saw two women literally fight over the last two stuffed chicken breasts in the meat department’s prepared food display. I looked at these two ridiculous women, rolled my eyes, and felt embarrassed for them considering that the stuffed chicken breasts they were fighting over seemed pretty easy to prepare.
The chicken breasts in the grocery store were split in half and only “stuffed” with asparagus stalks and shredded cheddar cheese. I thought, “I could make better ones.” So, I made two variations with my two chicken breasts. One had roasted red peppers, asparagus stalks and mozzarella cheese. The other had blue cheese. Both breasts were wrapped in string and baked for 30 minutes at 350 degrees.
Both breasts turned out very tender and juicy, but I was surprised to find that I really enjoyed the chicken breast with the blue cheese, roasted pepper and asparagus more than the one with mozzarella. However, I highly recommend trying both combinations shown in this post and playing around with different stuffings. I know I will!