Ingredients

• 4 unknown Airline Chicken Breasts
• 1 tbsp. THRIVE Chopped Onions - Freeze Dried
• 1 c. Smoked Gouda (shredded)
• 1 tbsp. THRIVE Red Bell Peppers - Freeze Dried
• 1 tbsp. THRIVE Shredded Parmesan Cheese - Freeze Dried
• 1 tsp. Tomato Powder
• 1 tbsp. THRIVE Kale - Freeze Dried
• 1 c. THRIVE Broccoli - Freeze Dried
• 1 tsp . Red Pepper Flakes (optional)
• 1 tsp. THRIVE Italian Seasoning Blend
• 1 tsp. Minced Garlic
• 1 tsp. THRIVE Chefs Choice
• 1 c. Water

Directions

1. Add 1/4 cup oil to a large saute pan. Let get hot. In the mean time season all four chicken breasts with chef's choice seasoning on both sides.
2. Once the oil is hot place the chicken breasts into pan, skin side down first. Let each side saute until golden brown. Remove chicken from pan and set aside. Chicken should not be cooked all the way through, just seared.
3. To make filling first crush broccoli to a powder, and slightly crush red bell peppers. Add the crushed vegetables to a bowl with all other ingredients. Add 1/4 cup of water and stir until a paste forms.
4. To stuff chicken breasts cut a small, but deep incision in the thicker side of the breast. Take 2 tablespoons of filling and roll into a ball. Stuff each chicken breast and place on a cookie sheet.
5. Bake chicken in a 400 degree oven for 10-12 minutes or until fully cooked.