Vegetable Stuffed Chicken Breast


  • 3/4 cup Coconut Secret Coconut Aminos or Bragg’s Liquid Aminos
  • 1 tsp. Apple Cider Vinegar or lemon juice
  • 1/4 cup water
  • 1⁄2 cup Follow Your Heart Grapeseed Vegenaise or Wallaby’s Organic Sour Cream
  • 1 lb. Blackwing Organic Chicken Breasts, sliced into 1/4 inch thick fillets
  • 1⁄2 cup Kinnikinnick Gluten Free Panko Breadcrumbs
  • 1 cup Cascadian Farms Organic Frozen Broccoli Florets, thawed, drained, and diced
  • 1/2 cup grated carrots
  • 1/2 cup grated onions
  • 1 tsp. Bob’s Red Mill Sea Salt
  • 1/4 tsp. Simply Organic Poultry Seasoning
  • 1/8 tsp. black pepper
  • Wax paper
  • Scotch tape


  1. First, marinate the meat in the vinegar, aminos, and water for an hour so it will be tender.
  2. While you are lightly rubbing a 9 inch by 13 inch baking dish with oil, preheat your oven to 350 degrees.
  3. Use a food processor, blender, or a knife and grater, whatever you have, to make small, diced pieces out of the broccoli, carrots, and onion. This could take a little while when done by hand, but with a machine you have to be careful not to let it turn into a veggie smoothie on top with large unchopped chunks in the bottom. Stirring helps. Just make sure the blades have stopped before you put something in there.
  4. Pour the breadcrumbs into a bowl, then stir in the vegetables, sour cream or Vegenaise, and the seasonings.
  5. At this point, you want to prepare a counter top or table for the meat by taping a large square of wax paper to make a flat surface for you to work on. Take the meat out of the marinade and lay it flat on the wax paper.
  6. Spoon the veggie mixture over the meat, using the back of the spoon to spread it evenly. Roll up the chicken, and place it in the baking dish with the loose end on the bottom. Remember if you put the rolls too close together, they won’t cook correctly.
  7. Repeat this process until all the meat is turned into rolls. Put the dish in the oven and bake at 350 degrees for 25 minutes, or until everything is nice and golden brown. As lovely as pink is in other parts of life, you don’t want it in your chicken. Brown and slightly crispy is your friend here.
  8. Carefully remove the rolls from the pan with tongs so you don’t pull apart the rolls and serve them with some steamed veggies and a salad or fancy rice pilaf. This would make a great alternative to the typical roast turkey or smoked ham for Christmas or some other special occasion where you want to impress people with your prodigious cooking skills.


This entry was published on December 18, 2014 at 6:27 pm and is filed under Healthy eating, Holidays, Recipes. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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