Stuffed Chicken Breast
Category:
Easy
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Preparation time
Cooking time
Ingredients
For 2 Servings
Recipe
- 4 teaspoon(s) butter
- 4 teaspoon(s) chopped shallots
- 1 teaspoon(s) chopped fresh rosemary
- 2 cloves garlic, chopped
- 3 ounce(s) fresh goat cheese
- 3 ounce(s) Roquefort cheese
- 1/2 - 1 tsp crushed black peppercorns
- 2 Large chicken breast halves with skin
Stuffed Chicken Breast Directions
- Preheat oven to 425°F.
Melt 2 teaspoons butter in skillet over medium low heat.
Add shallots, rosemary and garlic and sauté for about 4-5 minutes.
Shallots should be tender. Remove from heat.
Mix in cheeses and pepper. Salt to taste.
Slice chicken breasts to create an opening but do not cut all the way through.
Use fingertips to loosen skin on chicken breast. Stuff breast with filling.
Spread filling under skin of breasts.
Pull skin over filling & secure skin with toothpicks.
Stick toothpick all the way through so that the chicken halves are also closed.
(Depending on size of chicken breast, you will need several toothpicks.)
Rub any additional filling on top of breast.
Melt the remaining 2 teaspoons butter and pour over breasts.
Place chicken on foil lined baking sheet.
Bake about 25-30 minutes or until breasts are cooked through.
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