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Mother's Day Menu
Easy Stuffed Chicken Breast & Cream Cheese Stuffed Strawberries
This is a very flavourful stuffed Chicken Breast Dinner, easy to do in the oven served with roasted potatoes (or rice) and vegetables (or a nice salad).
Dessert, no problem! An easy recipe, even kids can help with!
Ingredients
Easy Stuffed Chicken Breast
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- 1 tbsp chopped Italian parsley
- 2 minced garlic cloves
- salt and pepper
- 4 boneless skinless chicken breasts
- 2 medium tomatoes, halved and thinly sliced
- 1/2 red onion halved and thinly sliced
- 2 slices lemon, halved
- 1 c grated cheese (any type you like, I have used cheddar or mozzarella)
Cream Cheese Stuffed Strawberries
- 1/2 cup soft cream cheese (Western)
- 2-3 tbsp honey (taste and Adjust for sweetness)
- 2 tsp grated orange zest
- 1 quart strawberries, rinsed and dried
- Fresh mint leaves for garnish
Directions
Easy Stuffed Chicken Breast
Preheat your oven to 400°. Cut 5 slits in each chicken breast (don't slice all the way through). Place into a baking pan.
In a small bowl whisk the oil, lemon juice, herbs and garlic. Drizzle over the chicken, trying to get some into the slits. Season with salt and pepper.
Stuff the tomato, red onion and lemon slices into the slits. Spoon any oil mixture that is in the pan over top of the chicken. Top with the grated cheese.
Bake for about 25 minutes, or until chicken is 165° when tested with a thermometer.
You can also use some crumbled feta, or any other vegetables that you would like. I have used sliced zucchini or sliced peppers.
Cream Cheese Stuffed Strawberries
Cut the tops off of the strawberries and hollow out part of the centre.
Mix cream cheese, honey and orange zest. Pipe or spoon the filling into the strawberries. Arrange on a platter or stand in small glasses. Add mint leaves for garnish.
These are best served fresh but can be refrigerated for up to one day.
A simple, impressive dessert to serve Mom!
