Mi Cushina cu Jeffrey

Stuffed Chicken with Salad and Corn on the Cob
Serves
4
Time
45 minutes
Ingredients

For the stuffed chicken

  • 4 chicken breasts
  • 2 cups mozzarella cheese
  • 2 cups ham
  • 1 tablespoon garlic butter (to spread inside the chicken)
  • Paprika, black pepper, chicken seasoning, garlic powder
  • 2 eggs
  • 3 cups flour
  • 1/2 cup vegetable oil
  • 1 pack aluminum foil
  • 1 tablespoon butter

For the Salad

  • 2 cups cooked broccoli
  • 1 carrot
  • 3 boiled sweet potatoes
  • 1/2 onion
  • 2 tablespoons bacon ranch dressing

For the corn on the cob

  • 1 pack corn cobs
  • Salt, black pepper, garlic powder
  • Garlic butter
  • 1 cup parsley
Directions
  1. Prepare the chicken
    • Preheat the oven to 350°F (175°C).
    • Butterfly each chicken breast (cut it open halfway).
    • Spread garlic butter inside the chicken.
    • Season the chicken with paprika, black pepper, chicken seasoning, and garlic powder.
  2. Stuff the chicken
    • Grate or dice the mozzarella cheese and chop the ham into small chunks.
    • Stuff the chicken breasts with cheese and ham.
    • Close the chicken breasts.
    • Secure with toothpicks to keep it closed (optional).
  3. Fry the chicken
    • Beat the eggs in one bowl and place the flour in another bowl.
    • Dredge each stuffed chicken breast first in flour, then in the beaten eggs, and again in flour.
    • Heat vegetable oil in a pan and lightly pan-fry the chicken on both sides until golden.
  4. Bake the chicken
    • Remove from the pan, wrap each piece loosely in foil, and place on a baking sheet.
    • Bake at 350°F for 10 minutes.
  5. Prepare the salad
    • Dice 3 sweet potatoes and boil along with 2 cups of broccoli.
    • Grate 1 carrot and chop half an onion.
    • In a bowl, combine the cooked broccoli, grated carrot, sweet potato, and onion.
    • Add bacon ranch dressing and mix gently.
    • Place in the fridge to chill.
  6. Prepare the corn
    • Spread garlic butter over the corn.
    • Season the corn with salt, pepper, and garlic powder.
    • Cook to your preferred method (boil, grill, or bake).
  7. Plate and serve
    • Remove the chicken from the oven and unwrap the foil.
    • If toothpicks were used, remove them.
    • Take the chilled salad and place it on the plate along with the corn.
    • Gently place the chicken on the plate keeping the breasts closed. 
    • Sprinkle with chopped parsley for garnish.
    • Enjoy.
Print recipe

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Recipe categories

Dinner
Breakfast
Lunch
Special Occasion
Mi Cushina cu Jeffrey