Ingredients
1/2
cup goat cheese
1/2 cup (packed) drained, coarsely chopped
oil-packed sun-dried tomatoes
1 tbls chopped shallot
1 tsp 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 tbls olive oil
1/4 cup butter
2 tbls lemon juice
Fresh basil leaves, cut in thin strips
Method
1.
Preheat oven to 375º F. In a medium bowl
mix goat cheese, tomatoes,
shallot, garlic, can the 3 to 4 leaves
of basil.
2.
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 fo forma pocket.
Divide cheese mixture among chicken pockets.
Press edges closed and secure with a toothpick
to seal. Sprinkle chicken with salt and
pepper.
3.
Heat oil in large ovenproof skillet over
high heat. Add chicken, skin side down;
cook for 2 minutes or until skin is brown.
Turn chicken over; transfer skillet to
oven. Bake until cooked through (170º
F), about 10 minutes.
4.
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.
Serves
4
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