The Common "What's for Dinner?" Struggle

It's the end of a work day and ALL you want to do is get home and eat something really good. BUT...you don't want to eat out, AND you're really not too enthused about going to the grocery store either. What's a girl to do??

If you follow me on instragram (@simonesayseat), you got a chance to watch me prepare this dish on a whim, with things I already had, on hand, at home! Since I love you guys so much, I'll go ahead and share the list here as well! I like too keep the following things in my fridge so that dinner isn't always dependent on a trip to the grocery store!

Must Haves

• Bell peppers
• Onions
• Spinach
• Bagged salad
• Any frozen vegetable
• Chicken
• Ground Turkey
• Rice
• Pasta
• Eggs
• Butter
• Heavy whipping cream
• Olive oil
• Chicken broth

So I'm sure you asking "what did you come up with Simone?" Well, I was able to create this delicious sausage, rice, and bell pepper stuffed chicken breast, and it was a HIT! Since, I made it up as I went along, this recipe was written after.

What You'll Need:

• 2 Bone- in Chicken breast
• 1/2 cup smoked garlic sausage
• 1/2 medium green bell pepper
• 1/2 medium red bell pepper
• 1 tsp of parsley (fresh or dried)
• 2 cups cooked rice (maybe less)
• 1 cup cream of chicken (based on preference of consistency)
• 1/4 cup heavy whipping cream
• 1 tsp of each Flavor God ( Garlic lovers, everything, spicy seasoning)
• salt and pepper to taste
• 2.5 tbsp. butter
• toothpicks

Simon Says:

• Melt one tablespoon of butter in your skillet (you know I used my handy dandy cast iron), and add in bell peppers and chopped sausage for a quick sauté, about 2-3 minutes
• .Add the rice to the skillet, and then add your cream of chicken. I recommend starting with two heaping tablespoons. Add more if you'd like it to be more creamy. Remove from skillet.
• Prepare your chicken breast by cutting into the middle of the breast, from the side, as to create a pocket. You will then place your rice mixture inside and keep it together by placing toothpicks through the top and bottom of your cut.
• Season both sides of your chicken with salt, pepper, flavor god, and pinch of parsley
• Melt the rest of your butter in the skillet and then place your chicken breast in, skin side down, on medium high heat for about 4 minutes (n each side). Depending on how large your breast are you will need to turn them to make sure all sides get brown!
• Once you are satisfied with the color achieved, turn the breast over (the bone will be on the bottom of the pan), and add in your heavy whipping cream and two more tablespoons of cream of chicken, and a little water. The water will allow you to achieve you desired gravy consistency! Mix it together in your skillet.
• Place your covered chicken in the oven at 325 for 45 minutes.
• Be sure to remove the toothpicks! Garnish with additional parsley.
• Simon Says, EAT!