Stuffed Chicken Breast with Alexandra's Pikliz: A Flavorful and Easy Recipe

If you're looking for a quick and tasty meal to make at home, you'll love this recipe for Stuffed Chicken Breast with Alexandra's Pikliz. This dish is easy to make and packed with flavor thanks to the addition of Alexandra's Pikliz, a Haitian-inspired condiment.

Ingredients

• 5 g of chives
• 1/4 cheddar cheese
• 2 tbsp. cream cheese
• 40g crispy shallots
• 4 boneless, skinless chicken breasts
• 2 tsp. garlic salt
• Pepper to taste
• 2 tbsp. Alexandra’s Pikliz

Instructions:

1. Thinly slice chives.
2. Mix together cheddar cheese, cream cheese, crispy shallots, chives, and 2 tbsp. Alexandra’s Pikliz.
3. Wash and pat dry chicken breast.
4. Slice into the center of each breast, parallel to the cutting board, leaving one inch intact on the end.
5. Open up each chicken breast piece like a book, then add the Pikliz filling.
6. Fold to close, and season the outside of the chicken with garlic, salt, and pepper.
7. Heat olive oil in a non-stick oven-safe skillet over medium-high heat.
8. Sear the chicken breast for 1-2 minutes on each side, until golden brown.
9. Transfer to the middle of a 400-degree pre-heated oven until the chicken is cooked through or reaches an internal temperature of 165 degrees.(For a medium-sized chicken breast, this takes around 14–16 minutes.)
10. Transfer to a plate and let the chicken breast rest for 3-5 minutes before serving.
11. Top with additional scoops of Alexandra’s Pikliz and enjoy!

Serving Suggestions: Serve stuffed chicken breast with Alexandra's Pikliz with roasted vegetables, rice, or a fresh salad. Alexandra's Pikliz also pairs well with fish, pork, and tofu dishes.

Conclusion: Stuffed Chicken Breast with Alexandra's Pikliz is a fantastic recipe that's easy to make and bursting with flavor. Alexandra's Pikliz is a versatile condiment that can be used in many other dishes as well. So, give this recipe a try and see how Alexandra's Pikliz can add a new dimension of flavor to your cooking repertoire!

Picture and Recipe credit: Smileey.Lucy