Serves: 8
Make cuts in the chicken breast just right and it becomes a bowl. Add pot pie filling and now you have individual healthier version of a chicken pot pie.
Pair it Roasted Peppers and Asparagus and Simple Green Salad and you have a full meal
The filling will make 8 chicken but I only made six in this recipe.
My little chef helper Weston helped me with this one. Teach them young to have fun in the kitchen and they will cook forever.
Ingredients
½ cup butter
1 ½ cup chopped onion
1/3 cup flour
3 cups chicken broth
1 cup heavy cream
½ tsp paprika
1 tsp dried rosemary
1 tsp dried thyme
1 tbsp Dijon mustard
2 cups frozen mixed peas and carrots
1 can corn niblets
8 large chicken breasts
Cooking spray
Directions
Melt butter in large saucepan and add onion, cook until onion is translucent
Stir in flour and pour in chicken broth stirring until well combined
Combine cream, paprika, rosemary, thyme and Dijon mustard and pour into pan and mix well
Stir in peas, carrots and corn and bring to a boil
Lower heat to simmer and cook for 30 minutes, stirring occasionally
Take off heat and let sit for 30 minutes
Preheat oven 390°F and spray coverable baking dish with cooking spray
Pat dry chicken and take off any fatty bits
Make a cut down the middle of chicken and then filet on each side to make a shape of boat bowl
Season chicken with garlic salt or salt and pepper to taste
Pour ½ of the vegetable mixture into the baking dish
Fill each chicken boat with vegetable mixture
Place the filled chicken boats into baking dish
Bake for 40 minutes covered and 10 minutes uncovered
Remove from oven and let sit for five minutes
Scoop a chicken boat and some of the sauce onto a plate
Serve with roasted peppers and asparagus and a side green salad
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