August 6, 2010, Newsletter Issue #318: Chevre and Pesto Stuffed Chicken Breasts

Tip of the Week

Make these for an elegant dinner time entree. Serve with 3 Rice Pilaf and Sugar Snap Peas with Mint.

4 ounces chevre cheese
6 ounces basil pesto
4 whole skinless boneless chicken breast halves
1/2 teaspoon garlic powder, to taste
fresh ground pepper to taste

Preheat oven to 400°F.

In a small bowl stir together pesto, goat cheese, and pepper to taste until well combined.

Pat chicken dry and season with garlic powder, salt and pepper.

Form a pocket in chicken for filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. Form pocket in remaining breasts in the same manner.

Divide filling between pockets and spread evenly with a finger. Close pocket and pinch edges to seal a bit.

In a small heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown chicken, about 3 minutes. Turn chicken over and brown about 3 minutes more.

Transfer skillet to middle of oven and bake chicken until cooked through, about 7 minutes.



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