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Stuffed Chicken Breasts

  • 4 boneless chicken breast halves 
  • 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 or basil 
  • Salt and freshly ground black pepper 
  • 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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