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Chicken Stuffed with Cheese, Tomato & Basil
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Ingredients 4 bone-in chicken breast halves (14 ounces each) | |
1/2 cup | packed fresh basil leaves |
1/3 cup | drained oil-packed sun-dried tomato halves, about 8 |
2 | garlic cloves, peeled |
1 teaspoon | finely grated orange zest |
Coarse salt and ground pepper | |
2 ounces | Fontina or mozzarella cheese, cut into four pieces |
2 teaspoons | olive oil |
Directions
Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.
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