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| 4 |
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Chicken Breasts |
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| 1/2 cup |
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Packed fresh Basil Leaves |
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| 1/3 cup |
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Drained oil-packed sun-dried tomato halves, about 8 |
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| 2 |
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Garlic Cloves, peeled |
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| 1 tsp |
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Orange Zest, finely grated |
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Coarse salt and ground pepper |
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| 2 oz |
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Fontina or Mozzarella cheese, cut into four pieces |
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| 2 tbs |
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Olive Oil |
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| 1 |
Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1" long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket. |
| 2 |
On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket. |
| 3 |
Close pockets, using 2-3 toothpicks per breast; arrange, skin side up, on baking sheet. rub with olive oil, and season generously with salt and pepper. Roast until well browned and and inserted thermometer in thickest part of breast reads 165 degrees, 30-35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving. |
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| Recipe Source |
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Source: Everyday Food
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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