Diets automatically make you think of bland, boring food that’s not only low in calories but also low on flavor. This recipe for dill and havarti stuffed chicken will have you singing a different tune.
I’ve recently gone on a diet. Nothing too extreme, just trying to firm up and lose those last 10 pounds that don’t seem to want to come off no matter how hard I try. After all, it’s starting to warm up and I want to look good for swimsuit season.
However, since I’m a foodie who loves flavor and spice, those diet drinks just don’t cut it. Then there are those extreme diets where it’s all about cabbage and soup, but those are bland and just plain tough to swallow; not to mention after I’m done, the odds of putting all the weight back on is very good because I’m going to go back to eating the delicious food I was eating before I went on the diet.
After some research and discussion with my trainer, I discovered that as long as I cut out sugar, salt, and bread, there was still a lot I could eat and it would still be flavorful, almost as if I weren’t on a diet at all.
For example, did you know it’s still okay to have a cheeseburger? As long as you skip the bun, you can chow down. Do you like omelets with cheese and ham for breakfast? Have at it! And, if you’re a chicken fan, well, there’s no limit to what you can do.
Take this cheese-stuffed chicken breast for instance. It’s a large chicken breast that’s stuffed to bursting with cheese. While this recipe calls for dill-havarti, you can use whatever cheese you like. Just think of the possibilities: provolone, cheddar, even brie. Isn’t your mouth watering just thinking about it? Mine sure is.
Add a tomato and buffalo mozzerella salad and you’ve got a tasty dinner fit for a king. I can’t believe I’m on a diet eating this type of food. You won’t either. The best part is, you’ll look great in that bikini you’ve been eyeing all winter.
Dill-Havarti Stuffed Chicken
- 4 boneless, skinless chicken breasts
- 4 slices of dill-havarti cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 large heirloom tomatoes
- 1 pound buffalo mozzarella
- 1 tablespoon balsamic vinegar
- Slice a 2-inch wide slit lengthwise into each chicken breast; stuff a slice of cheese into each breast, folding as necessary; sprinkle breasts with salt and pepper, set aside.
- Heat oil in a large skillet over medium-high heat; add chicken breasts to skillet and cook until browned on the outside and cheese is melted inside, about 4 minutes per side. Remove from heat and place one breast on each of 4 plates.
- While the chicken cooks, slice tomatoes and mozzarella and arrange in a large circle on a serving platter alternating tomatoes and mozzarella slices; drizzle with balsamic vinegar and serve with chicken.
Other Chicken Recipes from She Knows
Cheddar broccoli chicken skillet
Cheesy chicken rice soufflé