Chicken Breasts stuffed with Cheese, Tomato, and Basil

 

Chicken Breasts stuffed with Cheese, Tomato, and Basil
 
Author: 
Ingredients
  • 4 bone-in chicken breast halves (14 ounces each)
  • ½ cup packed fresh basil leaves
  • ⅓ 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
Instructions
  1. 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).
  2. On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and ¼ teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
  3. 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.

Chicken breasts, Baked cream-cheese stuffed

Chicken breasts, Baked cream-cheese stuffed
 
Author: 
Recipe type: Entree
Ingredients
  • oil, for greasing pan
  • 8 boneless, skinless chicken breast halves
  • 1 (8 ounce) package cream cheese, cut into ½ inch slices
  • 1 (8 ounce) package Cheddar cheese, cut into ½ inch slices
  • 1 cup milk
  • 1½ cups Italian seasoned bread crumbs
  • ½ cup grated Romano cheese
  • 1 tablespoon minced garlic
  • ¾ cup butter, melted
  • 2 tablespoons lemon juice
  • ½ teaspoon garlic salt, or to taste
  • ½ teaspoon paprika (optional)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
  2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
  3. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
  4. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
  5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.