Stuffed Chicken Breasts

1. 1

   With a slender knife cut a 3-inch pocket along length of thickest side of chicken (or have a butcher do this for you).

2. 2

   In a mixing bowl combine the cheese with chopped herbs of your choice and season to taste with salt and pepper.

3. 3

   Stuff a quarter of this mixture into each pocket and secure pocket with toothpicks.

4. 4

   Season the outside with salt and pepper.

5. 5

   Heat the olive oil in a non-stick pan and saute the chicken, skin side down for 5 to 6 minutes over moderate heat.

6. 6

   Turn over and cook for 5 minutes longer or until chicken is cooked through.

7. 7

   Remove toothpicks and serve over the salad.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.