A disposable piping bag makes stuffing this tender chicken so easy. For a sharper flavour,
add 2 tbsp grated Parmesan cheese to the stuffing or use black pepper cream cheese instead
of the garlic-and-fine-herb cheese.
HANDS-ON TIME
15 minutes
TOTAL TIME
30 minutes
MAKES
4 servings
INGREDIENTS
- 75 g garlic-and-fine-herb fresh soft cheese (such as Boursin)
- ¼ cup fresh bread crumbs or panko bread crumbs
- 2 tbsp drained oil-packed sun-dried tomatoes, thinly sliced
- 5 fresh basil leaves, chopped
- 4 boneless skinless chicken breasts (about 675 g), filets removed
- pinch each salt and pepper
- 1 tsp olive oil
PREPARATION
- Stir together garlic-and-fine-herb cheese, bread crumbs, sun-dried tomatoes and basil.
- Holding paring knife horizontally, insert into thick end of each chicken breast and wiggle back and forth to form pocket. Using disposable piping bag or small spoon, stuff each pocket with one-quarter of the cheese mixture. Sprinkle chicken with salt and pepper.
- In ovenproof skillet, heat oil over medium-high heat; brown chicken on both sides, about 6 minutes.
- Transfer to 400°F (200°C) oven; bake until chicken is no longer pink inside, about 8 minutes.
NUTRITIONAL INFORMATION, PER SERVING: about 256 cal, 34 g pro, 12 g total fat (6 g
sat. fat), 3 g carb, trace fibre, 99 mg chol, 209 mg sodium, 454 mg potassium. % RDI:
2% calcium, 5% iron, 7% vit A, 7% vit C, 4% folate.
TIP FROM THE TEST KITCHEN
Chicken breast filets are the small, tender pieces of
meat partially attached to the underside of the breasts.
They are delicious, but for this recipe it’s easier to trim
them off so you have a flat piece of meat to work with.
Don’t discard them, though—cut the filets up and add to
soups or stir-fries, or dredge them in panko to make tasty
chicken fingers. You can freeze them in a tightly sealed
plastic freezer bag for up to 2 months.
