Sun-Dried Tomato and Basil Stuffed Chicken with Roasted Rosemary Potatoes and Balsamic Glazed Brussels Sprouts
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Kamella Westmoreland
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Tonight, let's create a vibrant Sun-Dried Tomato and Basil Stuffed Chicken with Roasted Rosemary Potatoes and Balsamic Glazed Brussels Sprouts! Preheat your oven to 400°F (200°C). No advanced prep needed! First, roast your potatoes and Brussels sprouts while you prepare the flavorful goat cheese filling. Stuff the chicken, sear it, and bake until cooked through. Finally, drizzle balsamic glaze over the sprouts. Dinner's ready in about an hour! Enjoy this taste of Italy.
Meat, Eggs, & Dairy
- 4 whole chicken breast
- 4 ounces goat cheese
- 2 tablespoons butter
Fresh Produce & Herbs
- 1 1/2 pounds potato
- 1 pound Brussels sprouts
- 1/4 cup basil
- 1 whole lemon
- 2 sprigs rosemary
Seasonings & Spices
- 4 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Pantry Items
- 1/2 cup sun-dried tomatoes
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
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