Chicken Breasts Stuffed With Cheese, Tomato & Basil

By shauna

Ingredients

• 4 Bone-In Chicken Breast Halves
• 1/2 C. Packed Fresh Basil Leaves
• 1/2 C. Drained, Oil-Packed Sun-Dried Tomato Halves ( about 8 )
• 2 Garlic Cloves, peeled
• 1 tsp. Finely Grated Orange Zest
• Salt & Freshly Ground Black Pepper
• 2 oz. Fontina or Mozzarella Cheese, cut into 4 pieces
• 2 tsp. Olive Oil

Details

Servings 4

Preparation

Step 1

Preheat oven to 450. Cut a 1-in. long slit in thick side of each breast. Insert knife & without enlarging opening, carefully work around inside to form a pocket. On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 tsp. salt & 1/4 tsp. pepper; finely chop. Divide mixture evenly & spoon into pockets, spreading it around. Insert 1 piece of cheese into each pocket. Close pockets, using 2-3 toothpicks per breast; arrange, skin side up on baking sheet. Rub with olive oil & season with salt & pepper. Roast till well browned, about 30-35 min. Let chicken rest 5 min; remove toothpicks before serving.