Stuffed Chicken Breasts
4 boneless chicken breast
4 ounces soft cheese such
as fresh goat's cheese, or ricotta
1/4 cup chopped herbs (one
of a kind or a mix) such as chives, parsley, tarragon, dill, mint
Salt and freshly ground black
2 tablespoons olive oil
With a slender knife cut a 3-inch pocket along length of thickest
side of chicken (or have a butcher do this for you). In a mixing bowl combine
the cheese with chopped herbs of your choice and season to taste with salt
and pepper. Stuff a quarter of this mixture into each pocket and secure
pocket with toothpicks.
Season the outside with salt and pepper. Heat the olive oil in a non-stick
pan and saute the chicken, skin side down for 5 to 6 minutes over moderate
heat. Turn over and cook for 5 minutes longer or until chicken is cooked
through. Remove toothpicks and serve over the salad.
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.
Yield: 4 servings
Prep Time: 20 minutes
Cooking Time: 15 minutes
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