STUFFED CHICKEN BREAST with STIR FRIED VEGGIES
People think that stuffing a chicken breast might seem like an elaborate thing to do, something best done during the holiday. But it is really an easy way to elevate a rush-hour dinner. This recipe is case in point, as a mixture of stir-fried bell peppers, lettuce and some delicious sauce, gravy or lack there off depending on one’s preference.
2 tablespoons Olive oil
1 tablespoon ground beef
1 Chicken Breast
½ tablespoon spiiCery Organic Stew Powder
¼ teaspoon spiiCery Organic Scotch Bonnet
½ tablespoon spiiCery Organic Suya Powder
½ teaspoon salt
½ tablespoon chives
½ cup red bell peppers
½ cup green bell peppers
½ cup yellow bell peppers
½ cup red onions
1 cup shredded lettuce
Pre-heat oven at 350
Pre-heat skillet add oil and chopped bell peppers and red onions.
Sprinkle some salt and continuously stir for 5mins.
Plate on a shredded lettuce.
Slice chicken breast in half, place shredded beef in between, add chive then sprinkle some organic stew powder, Scotch bonnet, salt and Suya powder.
Use a toothpick to fasten the breast, then rob spiiCery Organic Suya Powder on both sides and place on a pre-heated skillet. Leave for 2-3mins on both sides and Place in the oven for 10mins.
Once cooked slice and place on the plated veggies.