Vegetable Stuffed Chicken

Screenshot_20180201-114134

Ingredients:

3 boneless skinless chicken breasts
2 tablespoon balsamic vinegar
1 tablespoon olive oil
1 large bell pepper
1 tablespoon Gorgonzola cheese
9 Tooth picks
 Salt and pepper to taste
Instructions:
  1. Preheat oven to 400 degrees
  2. Using a sharp knife cut chicken breasts horizontally, but do not cut all the way through.  (Leave a pocket for filling – see picture above).
  3. Place chicken in baking pan. Season both sides with salt and pepper and drizzle a little olive oil and balsamic vinegar.
  4. Open chicken and place zucchini, peppers and cheese inside.  Season with salt and pepper and drizzle a little olive oil and balsamic vinegar.
  5. Put toothpicks through both ends of chicken to hold closed.
  6. Cook chicken for 20-25 minutes or until chicken is cooked through.
  7. Let sit for 3 minutes to cool.
  8. Serve chicken and drizzle with juices in pan.

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