Honey-Glazed Stuffed Breasts

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Servings: 4 Difficulty: Advanced
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Juicy chicken breasts stuffed with savory vegetables and melted mozzarella, finished with a sweet honey glaze.
Honey-Glazed Stuffed Breasts recipe image
Honey-Glazed Stuffed Breasts recipe image
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Honey-Glazed Stuffed Breasts

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 56.8

Description

This honey-glazed stuffed chicken breast recipe offers a perfect balance of savory and sweet flavors. The chicken is carefully stuffed with a mixture of coarsely grated carrots, zucchini, diced onions, and part-skim mozzarella cheese, bound together with egg and seasoned with salt and pepper. The vegetables soften during cooking, creating a moist, flavorful filling that complements the tender chicken. A simple honey glaze brushed on towards the end of grilling or baking adds a beautiful shine and a touch of sweetness that caramelizes slightly on the skin. This dish is elegant enough for a dinner party yet simple enough for a weeknight meal. Serve with steamed rice or roasted vegetables for a complete, satisfying meal.

Ingredients

Directions

  1. Prepare the grill by starting the fire and placing the rack 4 inches above the coals. Alternatively, preheat the oven to 400F (200C).
  2. Melt butter in a 2-quart saucepan over medium-high heat.
  3. Add the grated carrot, grated zucchini, and diced onion to the saucepan.
  4. Cook for about 5 minutes, stirring frequently, until the vegetables are crisp-tender.
  5. Remove the saucepan from heat.
  6. Stir in the grated mozzarella cheese, torn bread pieces, beaten egg, salt, and pepper until well mixed.
  7. Set the stuffing mixture aside.
  8. Gently push your fingers between the meat and skin on each chicken breast half to loosen the skin and form a pocket.
  9. Divide the stuffing mixture among the pockets formed in the chicken breasts.
  10. Secure the openings of the stuffed breasts with wooden picks or toothpicks.
  11. If grilling: Place the breasts, skin side up, on the hot grill rack. Cover with the grill cover and cook for 30 minutes.
  12. If grilling: Brush the chicken with honey and grill, covered, for 5 minutes longer.
  13. If baking: Place the breasts, skin side up, in a jelly-roll pan or shallow roasting pan. Bake for 40 minutes.
  14. If baking: Brush with honey and bake for 5 minutes longer until cooked through.
  15. Serve when the chicken is well glazed and cooked through; remove wooden picks before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 56.8kcal
% Daily Value *
Total Fat 5.2g8%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 94.1mg4%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.7g3%
Sugars 1.2g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Substitutions: You can use whole milk mozzarella for a richer flavor, or substitute the zucchini with finely chopped spinach or mushrooms.

Safety: Ensure the internal temperature of the chicken reaches 165F (74C) before serving.

Tips: If the vegetables release too much moisture, you can squeeze them out slightly with a clean kitchen towel before mixing with the cheese and bread.

Variations: Add fresh herbs like thyme or rosemary to the stuffing mixture for additional aroma.

Keywords: chicken, stuffed, honey, glazed, mozzarella, grilled, baked, dinner, easy, vegetables, zucchini, carrot, main, protein, simple, family, meal, summer, grill, oven
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