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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Stuffed Chicken Breasts Recipe

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This recipe for Stuffed Chicken Breasts is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 4 (6-ounce) boneless, skinless chicken breast halves
• 3 ounces crumbled feta cheese
• 1/4 C pesto
• 1/4 C pinenuts, toasted
• 1 T Herbs de Provence
• salt & freshly gound pepper
Directions:
Directions:
Preheat the oven to 350 degrees F.
With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts. Wash hands well.

In a small bowl or ziploc, mash together the feta cheese, pesto and pine nuts.Season with a pinch of salt and freshly ground black pepper. Divide into the 4 chicken breasts pockets. Lightly season with salt and freshly ground black pepper.

In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken pockets and sear until golden brown, 2 to 3 minutes on each side. Place the chicken packets into an oven-safe pan and bake until the chicken is cooked through, 10 - 15 minutes.
Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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