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Recetas en Espanol
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Roasted Chicken Breast Stuffed with Fennel Over Vegetables

 

Ingredients

  • 1/4 cup fennel seed (or one bulb fresh fennel)
  • 1/4 cup fresh curly parsley, chopped
  • 1 pound baby carrots
  • 1 pound snap peas
  • 1/2 pound button mushrooms
  • 1 pound chicken breasts
  • 1 pound Sorrento® Fresh Mozzarella Cheese, sliced
  • Kosher or coarse salt
  • Freshly ground black pepper
  • Olive oil
  • 15-ounce can chicken stock

Cooking Instructions

Mix fennel and parsley in a bowl, set aside. Clean and blanch all veggies, set aside. Open chicken and pound thin.

Stuff chicken with fennel-parsley mixture and fresh mozzarella. Roll up each breast and seal with toothpick. Season with salt and pepper.

Heat oil in a skillet. When hot, add chicken and cook each side for 3 minutes.

Place chicken in a lightly oiled casserole dish in a 375 degree oven for 20 minutes until fully cooked. In the same skillet, add more oil and saute veggies until brown and soft. Add chicken stock and reduce.

Remove chicken from oven, place on plate, surround with veggies and sauce from pan.

This recipe provided by Sorrento
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