Zaycon Foods provided me with chicken for this Two Cheese And Vegetable Stuffed Chicken. The recipe and opinions shared are my own.
Last week I shared a great way to save on farm to family meats by buying from Zaycon Foods. I also mentioned that I would be picking up my boneless skinless chicken breasts and I did. This was my first time trying Zaycon Chicken Breasts and I have to tell you they did not disappoint. I was so stressed the day I had to go pick the chicken up and honestly I was kind of dreading having one more thing on my list of things to do. When I pulled in to my pickup point I was so happy to get right through in no time at all. The drivers that I met there were so friendly and cheerful that honestly it helped to brighten my mood instantly. They placed a heavy duty black trash bag in my car and then loaded the chicken in. I never even had to leave my car! How awesome is that?
When I got home I opened the box and began unpackaging the chicken. First thing I noticed was how HUGE the chicken breasts were! Second thing I noticed is that they were a great quality. They were fresh, had an average amount of fat on them and as I mentioned about they were HUGE! The breasts come connected so you can either cut them in two or just package and freeze as they are. Next time I will probably do more prep work on them before freezing. I would suggest possibly cutting some of the breasts in two, maybe cutting some into strips and cutting off any large pieces of fat. None of that is going to change the way they taste though so you definitely do not have to do that. Just make sure you have plenty of freezer bags so that you can separate and freeze what you won’t be using soon.
The first thing I made with our chicken was this Two Cheese and Vegetable Stuffed Chicken. I wanted to make something where the chicken would be the star and I could truly see how it compared to store bought chicken. It cooked up great, tasted great and I am sold! I will definitely be purchasing all of our boneless skinless chicken from Zaycon Foods, in the future.
Ingredients
- 6 Zaycon Boneless Skinless Chicken Breasts
- 2 cups (8 oz.) Mozzarella Cheese - shredded
- 2 cups (8 oz.) Colby Jack Cheese - shredded
- 1 green pepper – chopped
- 8 oz. mushrooms - chopped
- 1 tablespoon sea salt
- 1 tablespoons peppercorn – ground
- 1 tablespoon garlic powder
Instructions
- Pound chicken breasts to about 1/2 inch thickness. I place mine between two pieces of plastic wrap and use a meat pounder like this one.
- Mix 1 1/2 cup of the Mozzarella Cheese with 1 1/2 cup of the Colby Jack Cheese. Lay pounded chicken breasts on a clean surface and divide the cheese mixture so that all have equal amounts. Next add about 1 teaspoon of chopped mushroom and 1 teaspoon of chopped green pepper to each chicken breast, on top of the cheese. Roll up chicken breasts, enclosing the cheese and vegetable mixture and secure with baking twine or a toothpick.
- Mix sea salt, peppercorn and garlic powder in a bowl. Sprinkle spices over rolled chicken breasts.
- Place rolled chicken breasts in a 9x13 casserole dish. Bake at 375 for 30 minutes.
- Remove the toothpicks and then top the chicken breasts (still in the pan) with the remaining cheese and vegetables. Return to the oven and bake until the cheese is hot and bubbly. Approximately 5 to 10 minutes.
About Tammy Northrup
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