My Stuffed Chicken Breast is one way I believe you can be creative with cooking and have a great result . I was wondering what can be quick to rustle up on a weekend that is fast tasty and special and I came up with this recipe. Chicken breast cooks fast and is my favorite part of the bird when I want a quick meal. Besides it has less fat so its healthy too.
When you have jollof rice and dodo (fried ripe plantain) at home you need chicken on the plate. So I used suya Yaji, green vegetables, tatashe and scotch bonnet pepper to bring this recipe to life. As always I leave the cooked food on the dining table for tasters like hubby. The feedback was that my Stuffed Chicken Breast was a winner. The chicken was moist and well seasoned. Something I find with meats is that you have to be patient to season well for best result.
So here is something you can bring to the table for that special weekend or even weekday meal. You can actually prepare ahead and cook when ready to eat.
Recipe for Stuffed Chicken Breast
1/2 Chicken breast
4-5 leaves Green /Tete /Aleho leaves
3-4 strips Tatashe
Few slices Onion
Suya Yaji
Dry Pepper to taste
Black pepper
3 table spoons Vegetable oil
1 Chicken seasoning cube
Strings to tie the meat
Method
- Remove and trace of bone from the chicken breast
- Flatten out the chicken breast. You may want to place a cellophane bag on the meat and beat slightly to flatten out the thick fleshy parts
- Season all sides of chicken with chicken seasoning and yaji. My yaji contains salt ,so I am careful not to season with additional salt
- Allow meat to rest for about 20 minutes
- Slices the onion, tatashe and wash the leaves and layer on the flattened meat.Sprinkle a little oil over the vegetables
- Roll the chicken into a cylinder and tie with kitchen ropes . Sprinkle on black pepper and allow to rest for another ten minutes
- Heat your frying pan until hot add about 2 tablespoons oil to the pan and heat up.Oil should be quite hot so you brown the meat on all sides
- When meat is well brown turn down the heat add 1/4 cup water or chicken stock to the pan cover the frying pan and cook for about 10 minutes turning the chicken from time to time in the liquid. You will have very little liquid left when chicken is cooked.
- Allow the Stuffed Chicken Breast to rest for about 3-5 minutes and slice into desired thickness.
- Serve with Jollof Rice and dodo.
Wow! This looks inviting. And the recipe is so easy to follow. Thanks for another nice once. I’ll let you know how it turns out. My mouth is watering already!
Hello Dona, thank you for stopping by my blog. I look forward to hearing from you
I MADE THIS AND I ENJOYED IT, though I made some changes, instead of the aleho leaves, I put cabbage and carrot as I had these at home already and spring onions. I also used spring onions to tie the chicken breast as I did not have enough string and it worked just fine.
Dear Adetola. Fantastic. I am so glad you got it right and enjoyed.
I tried it yesterday and everybody is clamoring for a repeat performance. It was awesome. Once again thank you for your innovative recipes
Hi Dona. That is awesome. Thanks for using my recipe.
very easy steps to folow! Big ups to you, keep em coming!!
Hi Flaco. Thanks for the feed back.
Wow this is so colorful and my mouth is already watery! Can’t wait to try this at home asap.
Hi Chop4naija. I hope you enjoy cooking the chicken breast.
Nice one ma, I will try my with an oven to see how it will come out.