This is one of those meals that sort of came together with the last of the produce hanging out in my refrigerator. For it being bottom of the barrel, use what you got on hand, it was excellent, even company worthy if I do say so myself. I happen to have a few mushrooms, a few mini bell peppers and 1 yellow squash hanging out in the produce bin but use what you have. If you only have a zucchini use that, no bell pepper, try a carrot. I really would have loved onion in this also but I was all out. Do you get what I'm saying, use what you have.
Company Worthy Stuffed Chicken Breasts
1 boneless skinless chicken breast
3 white mushrooms
3-4 mini bell peppers or half of a large one
1/2 yellow squash
1/4 tsp thyme
1/4 tsp minced garlic
Dash of Balsamic Vinegar
Dash of salt
Dash of pepper
Start by filleting your chicken breast but stop before you cut all the way through. You want to form a pocket of sorts.
Chop your vegetables in your food processor until fairly fine, it will hold together better if it is a fine chop but you certainly don't want a paste.
Saute your vegetables in a mist of olive oil
When they start to soften add in your thyme, garlic, salt, pepper, and balsamic vinegar and let cook a minute or so longer just so the flavors meld
Take your filling and stuff your chicken where you created your pocket
Fold over your chicken so that the stuffing is sandwiched between your chicken
Return the stuffed chicken breast to the pan and saute until both sides are lightly brown (I totally got busy helping with homework and burned the snot out of my pan but the chicken was saved, just a little more brown than most people like)
Then place in a oven safe dish and finish baking your chicken breast in the oven at 375 degrees for about 15 minutes. I also added some brussel sprouts to my pan with a dash of balsamic vinegar and allowed them to roast right along side my chicken.
Remove from the oven and enjoy!