Stuffed and Sauced

I LOVE making stuffed chicken breast.  There are so many different combinations and flavors, depending on your mood and what is in your fridge or pantry.  To make stuffed chicken, I cut each chicken breast length-wise so they look like pita pockets.  I then stuff, bake, and sauce!

My latest stuffed chicken breast recipe was roasted red peppers with a balsamic glaze.  I cut the chicken breasts lengthwise, stuffed them with red peppers, and baked them at 375 degrees for about a half hour.  While the chicken was cooking, I made the sauce.  In a small saucepan, I combined about one cup balsamic vinegar (it will reduce when heated), 2 tbsp. olive oil, some salt and pepper, and a few shakes of rosemary.  I then let it simmer on medium heat until the balsamic vinegar thickened.  When I decided that it was thick enough, I poured over the cooked chicken and enjoyed!

Here are my favorite sauces (each recipe is enough for one or two chicken breasts):

Balsamic Glaze, described above

Honey Mustard Sauce (from my mom’s cookbooks): Combine 2 tbsp. white wine vinegar, 1 tbsp. Dijon mustard, 1 tbsp. honey, 2 tbsp. olive oil, 1 tbsp. thyme

Italian Dressing: Combine 3 tbsp. olive oil, 3 tbsp. red wine vinegar, 1 tbsp. dijon mustard, 1 tsp. agave nectar or sweetener, a few shakes each of thyme, dill, rosemary

Asian Glaze: Combine 2 tbsp. sesame oil, 2 tbsp. honey, 2 tbsp. tamari (wheat free soy sauce), 1 tsp. garlic, ½ tsp. red pepper flakes, and 2 tsp. ginger

Here are my favorite stuffing combos:

Roasted red peppers and mushrooms

Ham and swiss (dairy or not)

Sun dried tomato and chopped basil

Green peppers and onions

Craisins and chopped pistachios

Spinach and parmesan (dairy or not)

Halved cherry tomatoes and artichokes

Canned pumpkin and chopped walnut

Chopped chili peppers, tomatoes, and olives

Getting creative in the kitchen is so fun.  Do you have any favorite combinations?