| Prep: 20 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 220 | 9g | 3g | 4g |
| sugars | fibre | protein | salt |
| 2g | 1g | 29g | 0.8g |
There are countless reasons why the Chaya Stuffed Chicken Breast is one of my all-time favorite recipes. At its core, this dish encapsulates everything I love about cooking: the delicate balance between flavor, texture, and nutritional goodness, all wrapped up in an elegant, satisfying presentation. The unique twist of using chaya leaves—a nutritional powerhouse often overshadowed by other leafy greens—sets this recipe apart from more traditional stuffed chicken dishes and makes it particularly special for me.
A Nutritional Powerhouse
Chaya is a hidden gem in the leafy vegetable world, offering a rich source of protein, vitamins, and minerals. Blanched and chopped, it blends beautifully with the flavors of crumbled feta cheese, sun-dried tomatoes, and red bell pepper. These ingredients create a mouth-watering stuffing that turns a simple chicken breast into a gourmet experience. The fact that this dish is both delicious and highly nutritious only adds to its appeal; after all, who says you can’t have your cake and eat it too?
A Flavor Symphony
The combination of garlic, dried oregano, dried basil, and lemon zest ensures that every bite of the Chaya Stuffed Chicken Breast delivers a burst of flavor. The medley of tastes creates a symphony on your palate—it’s the kind of dish that makes you close your eyes and savor each mouthful. The chicken broth and fresh lemon juice used in cooking the chicken keep it moist and tender, enhancing the overall dining experience.
Additionally, this dish works wonderfully when paired with a light side salad or roasted vegetables. You might also enjoy it with a simple quinoa or couscous salad, which can soak up the delicious juices and add a bit of texture to the plate. For a true gourmet meal, consider serving it alongside a fresh baguette or a side dish like my personal favorite, roasted Brussels sprouts with balsamic glaze.
Beyond its flavor profile, the Chaya Stuffed Chicken Breast has clear health benefits. Chaya leaves are known for their potent antioxidant properties, aiding in reducing inflammation, improving digestion, and boosting immunity. By incorporating such a unique yet beneficial ingredient into a beloved protein staple like chicken breast, this recipe not only pleases the palate but also nourishes the body.
Similar to dishes like spinach-stuffed chicken or even Greek-inspired stuffed chicken with olives and feta, the Chaya Stuffed Chicken Breast brings innovation to familiar territory. If you’re intrigued by vegetable-stuffed meats, these recipes might also catch your interest and become regulars at your dining table.
For me, cooking is about more than just putting food on the table—it’s about creating something beautiful and meaningful that brings joy to those who share it. The Chaya Stuffed Chicken Breast embodies this philosophy impeccably, and that’s why I love it so much. Whether you’re cooking for family, friends, or just yourself, this recipe promises to make mealtime a delightful experience. Bon Appétit!
What You’ll Need
- 6 boneless, skinless chicken breasts
- 1 cup chaya leaves, blanched and chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup chicken broth
Method
Step One
Preheat your oven to 375°F (190°C). Place the boneless, skinless chicken breasts on a clean, flat surface. Using a sharp knife, gently slice a pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
Step Two
In a large mixing bowl, combine the blanched and chopped chaya leaves, crumbled feta cheese, chopped sun-dried tomatoes, finely chopped red bell pepper, and minced garlic. Sprinkle in the dried oregano, dried basil, black pepper, and salt. Add the olive oil and lemon zest, then mix everything together until well combined.
Step Three
Carefully stuff each chicken breast pocket with the chaya mixture. Use toothpicks to secure the openings, ensuring that the filling remains inside during cooking.
Step Four
Heat a large oven-proof skillet over medium-high heat. Add a bit of olive oil and sear the stuffed chicken breasts for about 3-4 minutes on each side, or until they are golden brown.
Step Five
Once the chicken breasts are seared, pour the fresh lemon juice and chicken broth into the skillet. Be sure to scrape up any browned bits from the bottom of the pan to add extra flavor.
Step Six
Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken breasts are cooked through and the internal temperature reaches 165°F (74°C).
Step Seven
Remove the skillet from the oven and allow the chicken to rest for a few minutes. Serve hot, garnished with extra lemon zest or fresh herbs if desired. Enjoy your Chaya Stuffed Chicken Breast!
