"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cheese Stuffed Chicken Recipe

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This recipe for Cheese Stuffed Chicken, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Siler
Added: Wednesday, March 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
1/2 cup feta, blue or sharp cheddar cheese
3 tbsp. chopped fresh parsley
1/2 tsp. dried oregano leaves
2 tbsp. olive oil
2 (14 oz.) cans diced tomatoes with roasted garlic, undrained
1/4 cup sliced black olives
1 tbsp. cornstarch

Directions:
Directions:
Cut a 3" slit in the thick side of each chicken breast to form a pocket, being careful to not cut completely through the flesh. Combine cheese, parsley, oregano and oil and mix gently. Spoon 1/4 of filling into each pocket. Place chicken in ungreased 2 quart baking dish. In another small bowl, mix tomatoes, olives and cornstarch and pour over chicken. Bake at 350 degrees for 35-40 minutes until chicken is thoroughly cooked. Serve with spaghetti, if you like.

Number Of Servings:
Number Of Servings:
4

 

 

 

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