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Chevre Stuffed Chicken Breasts
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Servings:
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about
scaling
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Cook Time: |
45 Min |
Prep Time: |
30 Min |
Cook Method: |
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Cook Temp: |
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1. Preheat oven to 375‹F. Spray a 9-by-13-inch pan with vegetable cooking spray. Using a fork, mix together goat cheese, sun-dried tomatoes, garlic, and pepper in a small bowl.
2. Make a pocket in each chicken breast by cutting a 3-inch-long horizontal slit into the smooth part of the breast on the thickest side. Make slit about 11.2 inches deep, taking
care not to cut through opposite side or bottom of the breast. Stuff goat cheese mixture into pockets. Use a toothpick, inserted
diagonally, to close the pocket.
3. In a large nonstick skillet, heat oil on medium high. Sprinkle chicken with salt. Place stuffed chicken breasts in skillet with
the smooth, rounded side down. Cook 5 minutes or until bottoms are golden. Remove chicken from pan and place sauteed
side up in prepared baking pan. Bake at 375‹F for 14 to 16 minutes or until chicken is cooked through, or interior is 175‹F
on an instant-read thermometer. Remove toothpicks, slice, and serve immediately.
Source: Courtesy of Hannaford fresh magazine July-Aug 2009
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3 oz |
Cheese, cheddar, white, sharp, Vermont |
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1/4 cup |
Sun-dried tomatoes, chopped and packed in oil |
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1 ea |
Garlic clove, finely chopped |
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1/8 tsp |
Black pepper, freshly ground |
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4 ea |
Boneless, skinless chicken breasts |
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1 1/2 Tbs |
Olive oil |
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1/2 tsp |
Kosher salt |
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