Chicken Breasts Stuffed with Goat Cheese, Basil and Sun-Dried Tomatoes
- Total:
- 30 min
- Prep:
- 15 min
- Cook:
- 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.
"Dining In" by Gerry Garvin (c) Houghton Mifflin Harcourt 2008. Provided courtesy of Gerry Garvin. All rights reserved.
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