Recipe courtesy of Gerry Garvin
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Chicken Breasts Stuffed with Goat Cheese, Basil and Sun-Dried Tomatoes
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/2 cup goat cheese
  • 1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
  • 1 tablespoon chopped shallot
  • 1 teaspoon minced garlic
  • 3 or 4 fresh basil leaves, cut in thin strips
  • 4 5-ounce boneless chicken breast halves with skin
  • Kosher salt and ground black pepper
  • 2 tablespoons olive oil
  • 1/4 cup butter
  • 2 tablespoons lemon juice
  • Fresh basil leaves, cut in thin strips

Directions

Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.

Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.

Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.

Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.

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