Stuffed Chicken

1 Chicken Breast
1 Carrot
1 Zucchini
1 Red Onion
1 Celery Stick
1 Handful of Shredded Mozzarella Cheese
Thyme S&P






This is still a bit of a work in progress, but it already tastes pretty good. I've always been a fan of stuffing foods with other foods, and I'm a big fan of sushi presentation. While this is far from sushi in every way, I hope to eventually get a similar presentation with the chicken. If I made it a little more often I'd probably nail it quicker, but there are so many things out there to make so it could be a while before I lock it down. This could be why I'm good at a lot of things, but great at nothing.

There isn't much too this one. In fact, the hardest part is flattening out the chicken breast. Once you have a nice even slab it is just a matter of layering up the filling and rolling it up. I cut the carrot and zucchini into batonette, I was also going to do the same with the celery, but I honestly forgot about the celery in the fridge and ended up skipping it. I then sliced the onion into a similar shape. The onion was the tough one to keep together and admittedly needs some adjustment, but if you don't mind playing a bit of Jenga keeping it together the flavor worked.

Once the veggies were set I shredded a bit of mozzarella and sprinkled it on one side of the flattened chicken breast. I then arranged the veggies, one next to the other, and then rolled the chicken leaving the open side down. I seasoned the chicken with salt, pepper and thyme, and then I went ahead and tied it off with twine. The twine really helps hold it all together when you toss it in the pan to sear it. After searing it off on all sides I popped it in the oven to let it finish cooking.

Once it was finished in the oven, 375 for about 15-20 minutes, I gave it a few moments to rest and then removed the twine. You could serve it as a large piece of protein, but half of a good meal is the presentation. So, with a sharp knife I sliced the chicken into several slices ... this is where the sushi presentation will eventually come in. I was kind of lazy again and didn't pay too much attention to how evenly I was cutting each piece, but when it comes to eating at home you can get away with things like that.

I wasn't sure what to serve this with. This is when I scoped out the fridge and found the celery I forgot about earlier. With an overwhelming sense of laziness, I just chopped up the leftover veggies and celery and sauteed them up with a bit of the same seasoning. Not very adventurous I know, but placing them on top of toasted french bread really gave it that little something extra keeping it from being completely boring ... it is Just That Easy!