Cheese Stuffed Chicken Breasts
Ready In: 35 mins
Serves: 4
Ingredients
- 4 large boneless skinless chicken breasts
- 1 tablespoon butter
- 1 tablespoon olive oil (for browning chicken)
- 1 tablespoon oil (to saute onion & garlic)
Stuffing
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1⁄3 cup olive
- 1⁄3 cup oil-packed sun-dried tomato, chopped (optional)
- 2 tablespoons chopped fresh parsley
- 1 -2 tablespoon finely chopped fresh basil
- 1 1⁄2 cups shredded marble cheese
- 1 pinch cayenne pepper
Sauce
- 1⁄2 cup chicken broth
- 1⁄2 cup white wine or 1 cup broth
- 2 tablespoons chopped fresh parsley
- 1 finely chopped green onion
- pepper
Directions
- In a large non-stick frying pan over med.
- heat, sauté onion and garlic in 1 tbsp.
- of oil until soft (about 3-4 min.) Cool.
- Add onion and garlic mixture to remaining stuffing ingredients and mix together in a medium sized bowl.
- With a rolling pin or meat pounder, flatten chicken breasts.
- Divide stuffing equally in the centre of each breast.
- Tightly roll chicken around the stuffing, tucking in the ends.
- Seal with toothpicks.
- In the same frying pan, add 1 tbsp.
- each of olive oil and butter.
- Over med-high heat, brown the stuffed chicken breasts, turning several times, for 5 min.
- Reduce heat to med-low; cover pan and simmer for 10 min.
- turning occasionally.
- Remove chicken from pan and keep warm.
- Increase heat to high, add sauce ingredients and boil until liquid is reduced by half.
- Slice each breast into 4 pieces, drizzle sauce over chicken, and serve.
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