Skip to main content

Bake & Roast

Stuffed Chicken Breasts with Winter Panzanella
This recipe was originally published in the January/February 2016 issue of fresh magazine as part of our Dinner from the Fast Lane series, along with recipes for Sweet Potato-Black Bean Burgers with Chips and Salsa and Chicken and Black Bean Tostadas with Pickled Onion Slaw.
3 sweet potatoes (about 2 lb.), peeled and sliced into 1/2" rounds
1 lb. sweet potatoes, peeled and sliced into 1/2" rounds
1/2 red onion, cut into 1/2" wedges
1/4 cup water
1 (5-lb.) family pack split chicken breasts (skin-on), ribs removed
1/2 cup Taste of Inspirations Spinach & Artichoke Cheese Dip, thawed
1 Tbsp. apple cider vinegar
1 tsp. honey
2 Hannaford Wheat English Muffins, split and toasted
4 cups baby kale
1/3 cup crumbled Taste of Inspirations trademark Reduced-Fat Feta Cheese
Salt and pepper
+ Add to Shopping List
Stuffed Chicken Breasts with Winter Panzanella

Stuffed Chicken Breasts with Winter Panzanella

Stuffed Chicken Breasts with Winter Panzanella
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:40 minutes
1. Place a rack in the upper-middle of oven and heat to 450 degrees. Spread out sweet potatoes and onion on a parchment-lined baking sheet and pour water on top.
2. Gently loosen the skin on one side of each chicken breast to create a pocket; stuff evenly with artichoke dip and press down gently to spread.
3. Place chicken, skin-side up, on top of vegetables and roast until thickest part registers 160 degrees, about 45 minutes. Transfer chicken and vegetables to a platter and tent loosely with foil. Pour 3 tablespoons pan juices into a large bowl and whisk in vinegar and honey; set aside.
4. Cut toasted English muffins and remaining sweet potatoes into bite-sized pieces and transfer to bowl with reserved dressing. Add roasted onion, kale, and feta and toss to combine. Season with salt and pepper to taste and serve with chicken.
Source: Hannaford fresh Magazine, January - February 2016