Stuffed Chicken Breasts
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.
More Recipes and Ideas:
Chicken Stuffed with Wild Rice, Collard Greens, and Sausage, Chicken Breasts with Orange-Fennel Seed-Olive Relish, Chicken Breasts with Glazed Peaches and Fennel and Corn Muffins in Poblano Cups, Chicken Piccata Recipes, Chicken and Dumpling Recipes, Sweet And Sour Chicken Recipes, Cornish Hen Recipes, Turkey Breast Recipes, Main Dish