Bright, beautiful carrots add a color pop to the usual baked chicken breast. This is an easy and fun way to add another vegetable layer to your weeknight dinner.
On my last visit to my local farmers market, I could not help but be drawn to these beautiful red carrots at the Johnson’s Backyard Garden stand. I love colorful foods.
Commonly found orange carrots are beautiful, and I love to add them to dishes for a pop of color, but when I get the chance to work with different color varieties of my favorite veggies, I jump on it. Adding these bright red carrots to a usually dull baked chicken breast is the perfect way to showcase both the beauty of the carrot, and the versatility of the chicken breast.
Carrot Stuffed Chicken Breasts
Cook Time: 1 hour Serves: 4
-4 boneless, skinless chicken breasts
-3 carrots, julienned
-4 slices of bacon
-2tbls olive oil
-salt & pepper
-1 tbls garlic powder
Preheat oven to 350 degrees.
Oil the bottom of a glass-baking pan with 1 tbls olive oil.
One at a time, place the chicken breasts in a large Ziploc bag. Using a kitchen mallet, pound out the chicken breasts until they are about 1/3 in thick. Make sure they are thin enough to roll around carrot sticks.
Once all of the chicken breasts are pounded out, season them with salt, pepper, and garlic powder.
Divide the carrot sticks into four bundles. Place one bundle on each chicken breast. Roll the breasts around the carrots.
Wrap each chicken roll with a piece of bacon. Secure with a toothpick.
In a pan over medium heat, sear each side of the chicken breasts to give a slight brown to the chicken and crisp the bacon.
Place the chicken rolls in the baking dish. Drizzle with 1 tbls of olive oil. Bake for 3O minutes, and chicken is cooked through.