Recipe courtesy of Gerry Garvin
Chicken Breasts Stuffed with Goat Cheese, Basil and Sun-Dried Tomatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 426
- Total Fat
- 29
- Saturated Fat
- 13
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 37
- Cholesterol
- 144
- Sodium
- 490
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
1/2 cup goat cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon chopped shallot
1 teaspoon minced garlic
3 or 4 fresh basil leaves, cut in thin strips
4 5-ounce boneless chicken breast halves with skin
Kosher salt and ground black pepper
2 tablespoons olive oil
1/4 cup butter
2 tablespoons lemon juice
Fresh basil leaves, cut in thin strips
Directions
- Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.
- Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
- Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.
- Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.