This chicken was SO delicious!
I hope you give the recipe a try.
Tender, juicy and full of flavor.
The house smelled amazing as it baked in the oven, too!
We liked it so much I've already bought the ingredients so I can
make it again very soon!
Chicken Breasts Stuffed with
Sun Dried Tomatoes and Cheese
5-6 boneless, skinless chicken breasts
1/2 c Italian cheese blend, shredded (fontina, provolone, etc)
1 small jar of sun dried tomatoes, diced, reserve the oil it is packed in.
salt and pepper
3 Tablespoons of pesto
Cut a pocket into the side of each breast.
In a small bowl, combine the diced tomatoes, salt, pepper, pesto
and cheeses. If you don't have a blend of Italian cheese, any quality
white melting cheese will do,... or even feta would be good.
Stuff each breast with equal amounts of filling.
Pour the olive oil from the tomatoes in a large skillet and brown
chicken breasts on both sides over high heat.
Spread a little extra pesto on the tops,
if desired and place in a 350 degree oven, uncovered, for 20-30
minutes. Let rest 5 minutes before serving. I spooned a little of the
flavored drippings from the skilled over each piece after plating them.
This made enough for two separate meals for us.
It kept well in the refrigerator for several days and
warmed perfectly in the microwave on medium heat.