Stuffed Chicken Breasts with Egg Salad Filling – A Protein-Packed Delight

If your chicken breasts are thick, slice them horizontally or pound them flat to create an even thickness for stuffing. Season the chicken breasts with salt and pepper on both sides.

Make the Egg Salad Filling:
In a bowl, combine the chopped boiled eggs, finely chopped tomato, mayonnaise or Greek yogurt, Dijon mustard (if using), and fresh parsley or dill. Mix everything together until well combined. Adjust seasoning with salt and pepper to taste.

Stuff the Chicken Breasts:
Place a generous spoonful of the egg salad mixture in the center of each chicken breast. Carefully fold the chicken over to close it, ensuring the filling stays inside. You can secure the edges with toothpicks or kitchen twine if necessary.

Cook the Chicken:
Heat a skillet over medium heat and add a little oil or butter. Cook the stuffed chicken breasts for 6-8 minutes on each side, or until the chicken is fully cooked through and golden brown on the outside. The internal temperature should reach 165°F (74°C).

Serve:
Remove the toothpicks or twine (if used) and serve the stuffed chicken breasts hot. Pair them with a side of steamed vegetables, rice, or a fresh salad for a complete meal.

Serving and Storage Tips: