| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- 4 boneless chicken breast halves
- 4 ounces soft cheese such as fresh goat’s cheese, or ricotta
- 1/4 cup chopped herbs (one of a kind or a mix) such as chives, parsley, tarragon, dill, mint or basil
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
Instructions
- With a slender knife cut a 3-inch pocket along length of thickest side of chicken (or have a butcher do this for you). In a mixing bowl combine the cheese with chopped herbs of your choice and season to taste with salt and pepper. Stuff a quarter of this mixture into each pocket and secure pocket with toothpicks. Season the outside with salt and pepper. Heat the olive oil in a non-stick pan and saute the chicken, skin side down for 5 to 6 minutes over moderate heat. Turn over and cook for 5 minutes longer or until chicken is cooked through. Remove toothpicks and serve over the salad.
- Variation: instead of the cheese and herbs, stuff each chicken breast with about 2 to 4 tablespoons of another mixture which might include one or several ingredients such as slivered roasted peppers, pitted good black olives, sun-dried tomatoes, capers, anchovies, hot chilis, or other cheeses such as Mozzarella or Fontina.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 241 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 25 g |
| Cholesterol | 77 mg |
| Sodium | 292 mg |
Reviews
Warning – You have to cook this much longer! It’s hard to see if the chicken is cooked on the inside because of the ricotta filling. I just served my boyfriend raw chicken for the first time ever! A lot of the ricotta fell out of my chicken too. This dish is not impressive… The flavor wasn’t quite ‘there’ either. Sorry, I will not be making this again.