STUFFED CHICKEN BREASTS

1. Prepare the chicken.

a. You will need your chicken breast fillet cut in a butterfly shape, with two outgoing fillets joined b. Marinate ahead of time using a few drops of freshly squeezed lemon juice or vinegar with black peppers, salt, drops of olive oil, and ground ginger or garlic, or both. c. Grind some fresh herbs such as basil, mint, cilantro or parsley leaves together in a blender for a wet paste and add to the marinate for extra flavor and color. a. There are as many options with stuffing as there are healthy, low-carb, high fiber, and high nutrient vegetables out there. b. Vegetables that go well as stuffing inside the breasts include: artichoke hearts, green cabbages, broccoli, green beans, spinach and other green and leafy veggies. c. Mix up the sliced or shredded vegetables with low-fat mozzarella strips and sliced sun-dried tomatoes. Season with tastemakers of your choice (salt, pepper, garlic powder, etc.). a. Now all you got to do is spoon the stuffing mixture across one side of the chicken breast fillets, b. Fold one half of the breast fillet over the other and secure the stuffed sandwich by threading toothpicks along the open edges. . c. Bake on an oil-brushed baking sheet in a preheated oven at 300F or less for 20 min, after adding additional, optional spices and herbs seasoning. Broil lightly until golden brown. Pierce the breast with a chicken knife to check if cooked through. Remove when done and let rest for 5 min. a. Peel boiled yam and saute them lightly after cutting it into cubes. b. Lightly boil asparagus, Brussels sprouts, and cauliflower, then saute their diced chunks. c. Dice cabbage and bell pepper to preferred size and saute them lightly. d. Throw the veggies together and lightly season them with herbs, spices, and a drizzle of olive oil.

2. Prepare the stuffing.

3. Bake the stuffed breasts.

4. Prepare veggies to go with.

USE:

3 bell peppers

2 tbsp olive oil

1 onion, medium-sized

3 garlic cloves

1 lb ground beef

2 cups riced cauliflower

5 oz mushrooms

1 cup marinara sauce

1 tsp fresh thyme

1 cup mozzarella shredded salt & pepper to taste