easy stuffed chicken breasts with parmesan and basil filling

By mnhenselen

Ingredients

• 4 skinless chicken breasts (10-12 ounces each)
• 2 ounces Parmesan cheese, grated (about 1 cup)
• 2 ounces cream cheese, softened (about 1/4 cup)
• 1/4 cup minced fresh basil leaves
• 1 small clove garlic
• 1/8 tsp salt
• 1/8 tsp pepper
• 2 tbsp extra virgin olive oil

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from dishingthedivine.com

Preparation

Step 1

1.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.

2.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.

3.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.

4.Let chicken rest for 5 minutes before serving.


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.

Nicole@HeatOvenTo350

I kept looking at this dish for over 1 month. I finally said to myself I’m gonna make this for dinner and it was a hit! My hisband I both loved this chicken dish! The suffing mde the chicken taste so moist and I baked it instead!! i will make this again!!

Delicious! I woud also like to try it in the oven for even less work. Next time I’m trying the basil with an addition of spinach. Yum!

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