Tuesday, May 17, 2005

Herbed Stuffed Chicken Breasts

Herbed Stuffed Chicken Breasts (Adapted from CL)

2 ounces goat cheese
1 teaspoon chopped fresh rosemary
2 ounces finely chopped Canadian bacon
4 boneless, skinless chicken breasts (about 6 ounces each)
salt and fresh ground black pepper
1 tablespoon canola oil

Preheat oven to 400 degrees.

In a small bowl, combine goat cheese, rosemary and Canadian bacon.

Create a pocket in each chicken breast by cutting a horizontal slit through the thickest portion of each piece. Stuff about 3 tablespoons of the cheese mixture into each pocket. Season stuffed chicken with salt and fresh ground black pepper.

In a large cast-iron or oven-safe skillet, heat oil over medium-high. Add chicken and cook until browned on one side, about 3 to 4 minutes. Turn chicken over and slide pan into the oven - cook until chicken is done, about 18 to 25 minutes. Remove and let stand about 5 minutes before serving.

Makes 4 servings.

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