Baked Chicken Cheese Stuffed

1. 1

   Preheat oven to 450 degrees.

2. 2

   Line a rimmed baking sheet with aluminum foil; set aside.

3. 3

   With a paring knife, cut a 1-inch-long slit in thick side of each breast.

4. 4

   Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).

5. 5

   Finely Chop; basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper.

6. 6

   Divide mixture evenly, and spoon into breast pockets, spreading it around.

7. 7

   Insert one piece of cheese in each breast pocket.

8. 8

   Close pockets, using toothpicks; arrange, skin side up, on baking sheet.

9. 9

   Rub with olive oil, and season generously with salt and pepper.

10. 10

    Roast until well browned and a thermometer inserted in thickest part of breast reads 165 degrees, 30 to 35 minutes.

11. 11

    Let chicken rest 5 minutes; remove toothpicks before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.