Stuffed Chicken Breasts
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
With a slender knife cut a 3-inch pocket along length of thickest side of chicken (or have a butcher do this for you)
2
In a mixing bowl combine the cheese with chopped herbs of your choice and season to taste with salt and pepper
3
Stuff a quarter of this mixture into each pocket and secure pocket with toothpicks
4
Season the outside with salt and pepper
5
Heat the olive oil in a non-stick pan and saute the chicken, skin side down for 5 to 6 minutes over moderate heat
6
Turn over and cook for 5 minutes longer or until chicken is cooked through
7
Remove toothpicks and serve over the salad
8
Variation: instead of the cheese and herbs, stuff each chicken breast with about 2 to 4 tablespoons of another mixture which might include one or several ingredients such as slivered roasted peppers, pitted good black olives, sun-dried tomatoes, capers, anchovies, hot chilis, or other cheeses such as Mozzarella or Fontina