Chevre and Pesto Stuffed Chicken Breasts
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Chevre and Pesto Stuffed Chicken Breasts
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.
| Guru Spotlight |
| Jerry Mayo |
