Stuffed Chicken Breasts

By HeatherS

Ingredients

• 4 boneless, skinless chicken breasts (6 ounces)
• 4 slices Brie
• 8 basil leaves
• 4 thin slices ham
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1/4 cup white wine
• 1/4 cup water

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 350 degrees. Using a paring knife, make a horizontal slit in wide end of each of 4 chicken breasts to create a pocket (do not cut all the way through).

Wrap 1 slice Brie and 1 basil leaf in one slice ham. Repeat to make 4 bundles; insert into pockets. If desired, refrigerate, covered, overnight.

Season chicken with salt and pepper. Heat olive oil in a large ovenproof skillet over medium heat. Add chicken breasts, smooth sides down. Cook until golden brown, 4 to 6 minutes; turn chicken. Add white wine, water, and 4 basil leaves.

Transfer skillet to oven; bake until chicken is cooked through, 4 to 6 minutes. Let stand 5 minutes before slicing. Serve with pan sauce.