“10-Day” Stuffed Chicken Breasts

Preheat oven to 375 F.

Heat about 3/4 tablespoons of olive oil in an oven-proof saute pan. Add potatoes and cook until they are almost tender, about 5 minutes.

Add onion and broccolini and cook until tender, about 5 minutes more. Season with salt, pepper and Italian seasoning while cooking. When it’s done, remove the pan from the heat, set aside and let the mixture cool.

Put your chicken breasts onto a cutting board or between two sheets of plastic wrap. Using a mallet, pound chicken breasts until flat. Don’t pound them too thin (I did that the first time) because the filling will leak. Sprinkle kosher salt on the chicken. Gently spread filling over the top of each breast.

Slip three pieces of kitchen twine under each breast. Gently pull breast together (tucking in stuffing) and if necessary, secure with toothpicks while you tie the twine. Sprinkle a little paprika on top of the chicken for color.

In the same pan that you made the stuffing, add the rest of the olive oil and the garlic. Cook for about 1 minute over medium heat. Add the chicken rolls and brown them on all sides. When it’s nicely browned squeeze 1 lemon on the chicken and add about 1/4 cup chicken broth to the pan. Stir the juices and put the pan in the oven.

Bake for about 30-35 minutes, or until the internal temperature of the chicken reaches 165 F. Remove pan from oven, squeeze the other lemon on the chicken in the pan and cover the pan tightly with foil. Let it rest like this for 10 minutes.

Move chicken breasts to a serving dish. Heat pan juices on the stove top over medium heat (you might need to add more chicken broth) and pour over the breast. Garnish with the parsley.

Slice, serve and enjoy, knowing you’re not consuming many calories, but lots and lots of flavor.