Stuffed Chicken Breasts

* Exported from MasterCook *

STUFFED CHICKEN BREASTS

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6740
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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) -- parsley, tarr
agon,
such as chives
or basil
Salt and freshly ground black pepper
2 tablespoons olive oil

With a slender knife cut a 3-inch pocket along length of thickest side of chick
en (or have a butcher
do this for you). In a mixing bowl combine the cheese with chopped herbs of you
r 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 abou
t 2 to 4 tablespoons
of another mixture which might include one or several ingredients such as slive
red

roasted peppers, pitted good black olives, sun-dried tomatoes, capers, anchovie
s, hot chilis, or
other cheeses such as Mozzarella or Fontina.

Yield: 4 servings



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