Stuffed Chicken Breasts

Recipe Ingredients

4		Boneless chicken breast halves
4 oz	113g	Soft cheese
		(such as fresh goat's cheese, or ricotta)
1/4 cup	27g / 1oz	Chopped herbs, one of a kind or a mix
		(such as chives, parsley, tarragon, dill,
		Mint or basil)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6740 broadcast 12-03-1997)

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