Boondocking with stuffed balsamic chicken
Meghan Brady, a full-time RVer, has healthy, easy recipes on her website, Healthy RV Living
"This easy, healthy recipe makes you feel as though you are eating at a gourmet restaurant instead of boondocking in the middle of nowhere," said Meghan Brady, a full-time RVer. For extra sweetness, Brady recommends using 18-year-old balsamic vinegar.
"It changed my life," joked Brady. "It is what brings this recipe to the next level of mouth-watering deliciousness."
Brady's Healthy RV Living website is full of healthy tips for your adventures, whether you are a full-time RVer, a snowbird or just someone taking a quick trip. She has healthy, destination-inspired recipes, active living hints and great ideas.
Brady, 33, has been on the road full time for two years with her partner, Wil Fernandez, and their Jack Russell, Sid. Sid even has his own website.
Brady is a personal trainer, equine therapeutic riding instructor and a liaison officer for an equestrian travel association. She has always strived to have a healthy lifestyle and after a few months on the road, she realized she needed to make a conscious effort to routinely eat properly and exercise.
"It is so easy to eat out all the time to try new, local foods," said Brady, adding that she now tries to use local ingredients on her travels. "You really have to stop often and use fresh, local produce."
Brady loves the freedom that her lifestyle gives her.
"Life is too short not to see the world," she said.
For fantastic tips and recipes, check out Healthy RV Living. Here is a recipe Brady shared.
Stuffed balsamic chicken
Yield: 4 servings (1 chicken breast per person)
Total time: 45 - 50 minutes (time may vary depending on the type of convection oven in your RV).
Ingredients:
4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
½ cup of 18-year-old balsamic vinegar
¼ teaspoon of garlic powder
¼ teaspoon of season salt
½ cup of goat cheese
½ cup of sun-dried tomatoes
1 cup chopped mushrooms
1 bag of fresh spinach
2 tablespoons of olive oil
Sea salt and pepper to taste
Toothpicks
Preparation:
Preheat convention oven to 350 degrees.
Place chicken breasts in the centre of a plastic food storage bag. Pound out the chicken using a heavy-bottomed skillet or mallet. Marinate the chicken breast in balsamic vinegar, garlic powder and season salt for at least 10 to 15 minutes (up to an hour).
Place a non-stick skillet over moderate heat with olive oil. When skillet is hot, add garlic, mushrooms, sun-dried tomatoes and spinach to make stuffing. Season to taste with salt and pepper. Transfer the stuffing into a mixing bowl and add goat cheese. Stir to combine ingredients.
Grease baking pan with olive oil. Place the marinated chicken with balsamic vinegar marinade in baking dish. Place a mound of stuffing on each breast and roll chicken, wrapping the chicken around the stuffing. Secure breasts with toothpicks.
Bake uncovered in convection oven for 25 to 45 minutes. Serve each piece of chicken with your favourite vegetable side dish and enjoy this healthy RV meal.
