Recipe courtesy of Michele Urvater
Stuffed Chicken Breasts
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 241
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 25
- Cholesterol
- 77
- Sodium
- 292
Ingredients
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
Directions
- 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.