Grilled Mojo Chicken with Pineapple Salsa
PREP TIME: 0min COOK TIME: 35min
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 17g||26%|
|Saturated Fat 6g||30%|
|Total Carbs 16g||5%|
|Dietary Fiber 1g||4%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 1/4 cupsherbed stuffing mix
2/3 cuphot water
1/2 cupgreen olive tapenade
2 tablespoonsolive oil
5 1/2-inch slices fresh mozzarella cheese
1/2 cupBalsamic vinegar
In a bowl, mix herbed stuffing mix with hot water until softened. Stir in tapenade; mix well.
Place 1/4 cup stuffing on one half of each chicken breast and fold from top to bottom to encase and secure with a toothpick.
Heat oil in heat-resistant, non-stick skillet over medium-high heat; place stuffed breasts in skillet and brown slightly on each side, 3-4 minutes per side. Remove from heat and place in a preheated 375°F oven for 4-5 minutes.
Top each “pillow” with a slice of mozzarella cheese and continue cooking 3-4 minutes or until chicken is cooked through, stuffing is heated and cheese is melted. Remove from heat and place on hot dish. Cover and set aside.
Heat hot skillet from oven on medium-high heat and add Balsamic vinegar and let reduce by half. Serve each chicken “pillow” drizzled with 1 tablespoon Balsamic reduction.
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