Stuffed Chicken Breast with Balsamic Aioli

This recipe is good! Because I can't eat Beef these days I'm really trying to become inventive with Chicken! So I decided that I wanted to do a spin off on Chicken Parmasean but with out the Spaghetti, so I decided to try this and was not disappointed! Give it a try and let me know what you think!

Things you will need:
4 Large Chicken Breasts
1 Bag Shredded Mozzarella Cheese
1 bundle Fresh Basil
1 jar Roasted Red Peppers
1 Original Shake & Bake
2 Tbsp Zesty Garlic Season Garlic Gourmet
1 tspn Oregano

Balsamic Aioli
1 Cup Mayonaise
1/3 Cup Balsamic Vinegar
1/3 Cup Extra Virgin Olive Oil
1/2 tspn Minced Garlic

Preheat the Oven to 400 Degrees

Step 1. Make a pocket inside your Chicken breast, big enough to get lots of ingredients in but not enough to butterfly the breast, you still want the breast to be intact. Fill the pocket by the layering the following ingredients inside the pocket, basil leaves,  Roasted Red Peppers, and a handful of Mozzarella Cheese (if you work it into a ball it's alot easier to work with), you want there to be a good amount of stuffing but not bulging for the seam.

Step 2. Once all your Breasts are stuffed put them in the Shake in the bake! Shake it up and create a breading for the outside of your stuffed chicken! (If you don't want to use the Shake & Bake and prefer a non breaded breasts that's totally an option too! I would just season the breast with Oregano, Thyme, Garlic, Salt & Pepper. This would be a fantastic alternative) Once complete place your Chicken in the oven and bake for about 30 minutes.

Step 3. Aioli is one of my favorite sauces, it's so easy to make and you can really change up the flavor by incorporating what you want inside the sauce! So in order to make your Balsamic Aioli combine, Mayo, Balsamic Vinegar, Minced Garlic, and Extra Virgin Olive Oil with a whisk. Whisk until well blended and place in the fridge. I use this sauce to dip the chicken in! The Balsamic Vinegar gives it a sweetness and a complexity all at once!

I served this chicken with a Chicken Pasta. So easy, so delicious! Please let me know what you think!!

Pork Chops Stuffed with Feta & Spinach

Pork Chops with Feta & Spinach

Now this is a recipe I can get behind! It was so incredibly good! Of course I did deviate from the recipe a little bit because the cut of pork that we got was way too thin to butter-fly and stuff, so I just used two thin pork chops and sandwiched the filling between the two chops. I used a toothpick to keep them together while I broiled them. Because I used two chops, I also increased the cooking time slightly. I broiled my chops for about 7 minutes on each side. I wouldn't change anything about the filling in this dish! It was amazing! The lemon zest in the spinach really brings it all together and gives it a very fresh taste. Would definitely make this dish again! I served with steamed corn on the cob. It was very filling and packed with flavor!

Things you will need:

Cooking Spray

4 Garlic Cloves, minced and divided

1/2 tsp Salt, divided

1/4 tsp Pepper

5 Sun Dried Tomatoes packed without oil, diced

1 (10oz) pkg Frozen Chopped Spinach, thawed, drained, and squeezed dry

1/4 cup Crumbled Reduced-Fat Feta Cheese

3 Tbsp block style Fat Free Cream Cheese

1/2 tsp Lemon Zest

2 Tbsp Fresh Lemon Juice

4 (4oz) Boneless Center-cut loin Pork Chops trimmed

2 tsp Dijon mustard

1/4 tsp Dried Oregano

Step 1: Preheat Broiler

Step 2: Heat a large non-stick skillet over medium-high heat and coast with Cooking Spray. Add 2 minced Garlic Cloves saute 1 minute. Add 1/4 tsp Salt, 1/8 tsp Pepper, Tomatoes, Spinach, saute until moisture evaporates. Remove from heat; stir in Cheeses and Lemon Zest.

Step 3: Cut a horizontal slit through the thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup mixture into each pocket. Sprinkle 1/4 tsp Salt and 1/8 tsp Pepper over pork. Arrange Pork on rack of a broiler pan or roasting pan coated with Cooking spray; play rack in pan. Combine 2 minced garlic cloves, lemon juice, dijon mustard, and oregano in a bowl; Stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn chops. Brush remaining mustard mixture of pork chops; broil 2 minutes or until done.