Would just like to remind all of you beautiful readers that my recipes are generally made for two people with leftovers for lunches so if you have to tweak it - tweak it!
This chicken recipe is my first stuffed chicken recipe, I believe, and it is unique, delicious and oh-so-good! If you are unsure on how to butterfly a chicken breast, check out this video.
2 chicken breasts, butterflied
1/4 cup medium salsa
2 tbsp. light mayonnaise
1 egg white
1 tbsp. garlic powder
1 tbsp. onion powder
1/4 tsp. cayenne powder
1 tsp. chili powder
dash of salt and pepper
1/4 cup crushed corn chips (or corn flakes)
2 tbsp crushed pistachios
2 tbsp. gluten and dairy free panko style bread crumbs (I like Kinnickinnick brand)
In small bowl, combine ingredients from salsa to bread crumbs. Add more corn chips/flakes or bread crumbs if need be. Butterfly chicken and spread salsa mixture on half of butterflied breast. Roll breast up and secure with toothpick.
Heat olive oil on medium in stove top pan. Place chicken breasts in oil, turning frequently. Chicken should be golden-brown colour all over when done.
Cut each breast into two if you want leftovers for lunches (remember you may need more toothpicks to keep the halves of chicken breast together).
Serve chicken with rice or salad and enjoy!