Pat the chicken breasts dry. Using a paring knife and starting at
the center edge of one of the breasts, cut a slit into the breast
leaving a 1 inch border around all sides. You will be stuffing the
filling into this slit.
Mix the cheeses, basil, garlic, salt, and pepper together until
uniform. Reserve 1/4 cup of the filling. Divide the remaining filling
into slit in each of the chicken breasts. Use toothpicks to cinch
each of the slits closed.
Heat a 12-inch skillet over medium heat. Add olive oil and heat
until shimmering. Place the chicken breasts in the pan without
crowding. Cook without disturbing until browned on the bottoms,
about 3-5 minutes. Flip the chicken breasts and cook, covered,
until a thermometer registers 160 to 165 in the middle of the
meat, about 5-10 more minutes. Just before removing the chicken
from the pan, remove the pan from the heat and spoon 1
tablespoon of filling over each breast. Cover and let rest for one to
two minutes, or until filling is melted over the chicken breasts.
Let chicken rest for 5 minutes before serving.
Originally Submitted
12/25/2012
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