Woah, That's a Long Name...stuffed Chicken Breasts
So, I was going to call this what it is: "Pomegranate-chipotle herbed cheese-stuffed chicken breasts." I thought that was pretty long, but I guess the name I gave it wasn't much shorter.... Oh well. I'm a fan of many of the Lisa Lillien (a.k.a. Hungry Girl) ideas and techniques, and I often try to mimic them, using products that she recommends, in my own recipes. This is one of those. I purchased the pomegranate-chipotle sauce (which won't enter correctly in the recipe...) from Tastefully Simple, but I have seen raspberry-chipotle marinade and cherry-chipotle jam and stuff in the supermarket, and I'm sure something like that would work fine as a substitute.
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INGREDIENTS
Nutrition- 3ounces Laughing Cow light swiss cheese, unwrapped (4 wedges)
- 1⁄2teaspoon dried chives
- 1⁄2teaspoon dried oregano
- 1⁄2teaspoon dried parsley
- 1⁄2teaspoon dried basil
- 3⁄4
- 2(5 ounce) boneless skinless chicken breasts
- 6tablespoons pomegranates, chipotle sauce (Tastefully simple sells it, or use a similar-type sauce or marinade)
- cooking spray
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DIRECTIONS
- Preheat the oven to 400 degrees F.
- In a small bowl, combine the 4 wedges of cheese, chives, oregano, parsley, basil, and garlic (I find that using the back of a fork is easiest).
- If your cheese wedges are straight from the refrigerator, it helps to microwave them for 10 seconds or so, to soften them up, for easier mixing.
- Set the small bowl aside.
- Place a chicken breast between two sheets of plastic wrap on a clean, dry surface.
- Using a meat mallet, pound the chicken to about 1/4-inch thick. Repeat with the other chicken breast.
- Line a baking sheet with aluminum foil, and spray it lightly with cooking spray.
- Spread half of the cheese mixture on each chicken breast, and roll them up like a crescent roll.
- Secure with two toothpicks, if necessary.
- Bake at 400 degrees F for 20-25 minutes or until chicken is cooked in the center.
- Take chicken out of the oven once it is done, remove toothpicks (if you used them), and pour 3 Tablespoons sauce or marinade over each chicken "roll" to serve.
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