Pan Seared Stuffed Chicken Steak in Creole Sauce

A savory, special and protein rich meal

pan seared stuffed chicken breasts
Juicy on the outside and tender and spicy within, this Pan Seared Stuffed Chicken Steak will definitely add variety to your dinner routine, with the last bite as good as the first. The creole sauce helps add a dash of spice to the recipe.

Recipe:

Ingredients

Quantity

Olive Oil

2tbsp

Small onion, diced

1nos

Celery rib, diced

1nos

Yellow pepper, diced

1/2tsp

Green pepper, diced

1/2tsp

Garlic cloves, minced

2nos

whole tomatoes

1 can (28 oz/796 mL)

Tomato paste

2 tbsp(30 ml)

Sugar

1 tsp(5ml)

Paprika

1 tsp(5ml)

Salt

1/2tsp(2 ml)

Black pepper

¼ tsp(4 ml)

Dry Red pepper flakes

¼ tsp(1 ml)

Oregano

1 tsp(5 ml)

Bay leaf

1nos

Fresh thyme

1 tsp(5 ml)

Chicken Breasts

4 nos

Method

  • Preheat oven to 375 F (190 C)
  • Heat olive oil in a large saucepan. Saute onion, celery, and yellow and red pepper for 2 – 3 minutes, until softened. Add garlic and cook for a minute longer. Add tomatoes, cut into smaller pieces. Add tomato paste. Stir to mix ingredients and bring to a boil. Reduce heat to a slow simmer.
  • Add sugar, paprika, salt, pepper, red pepper flakes, oregano, bay leaf and fresh thyme. Stir to combine and continue to simmer for 20 minutes.
  • Heat olive oil in a large saucepan. Saute onion, celery, and yellow and red pepper for 2 – 3 minutes, until softened. Add garlic and cook for a minute longer and then add chopped boneless chicken.Add 1 teaspoon tomato paste. Season with salt & pepper.
  • Near the steak bone, make a small slit with the aid of a knife to make a pocket in the breast and stuff the above stuffing.
  • Heat olive oil in a large oven proof frying pan. Sear chicken breasts, about 2 minutes per side or until dark golden yellow in color. Transfer oven proof fry pan to oven.  Cook for 20 – 25 minutes until chicken is cooked throughout and the juices run clear.
  • To serve, divide creole sauce onto 4 large dinner plates. Place a chicken breast on presentation plate and top it with the sauce.
  • Serve immediately.

Yield: 4 servings

Nutrient Value

Serving Size 1

Amount Per Serving

Calories from Fat 60.3

Calories 187

Daily Values

Total Fat 6.7g

10%

Saturated Fat 1.2g

6%

Polyunsaturated Fat 0.9g

Monounsaturated Fat 3.8g

Cholesterol

Sodium 98.6mg

4%

Potassium 489.2mg

Total Carbohydrate 0.6g

0%

Dietary Fiber  0.3g

1%

Sugars  0.1g

Protein  39.7g

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