0.0 – 0 reviews • Chicken Recipes
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
15 min |
| Cook: |
15 min |
| Yield: |
4 servings |
Ingredients
- 1/2 cup goat cheese
- 1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
- 1 tablespoon chopped shallot
- 1 teaspoon 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 tablespoons olive oil
- 1/4 cup butter
- 2 tablespoons lemon juice
- Fresh basil leaves, cut in thin strips
Instructions
- Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.
- 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 to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
- Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.
- 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
426 |
| Total Fat |
29 g |
| Saturated Fat |
13 g |
| Carbohydrates |
5 g |
| Dietary Fiber |
1 g |
| Sugar |
0 g |
| Protein |
37 g |
| Cholesterol |
144 mg |
| Sodium |
490 mg |