Chicken Breast Stuffed with Cheese Tomato and Basil
From caramia 16 years ago
- 35 minutes to make
- Serves 4
This is one of my favs
Ingredients
- 4 bone-in chicken breast halves (14 ounces each) shopping list
- 1/2 cup packed fresh basil leaves shopping list
- 1/3 cup drained oil-packed sun-dried tomato halves, about 8 shopping list
- 2 garlic cloves, peeled shopping list
- 1 teaspoon finely grated orange zest shopping list
- coarse salt and ground pepper shopping list
- 2 ounces fontina or mozzarella cheese, cut into four pieces shopping list
- 2 teaspoons olive oil shopping list
- broccoli rabe with yellow peppers shopping list
- 1 bunch (about 1 pound) broccoli rabe, tough stem ends trimmed shopping list
- coarse salt and ground pepper shopping list
- 2 tablespoons olive oil shopping list
- 2 yellow bell peppers (ribs and seeds removed), cut into 3/4-inch cubes shopping list
How to make it
- Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
- On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
- Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.
- Broccoli Rabe with Yellow Peppers
- Serves 4 | Prep time: 20 minutes | Total time: 20 minutes
- Cut broccoli rabe into 11/2 -inch lengths; set aside. Pour enough water into a 12-inch skillet to reach a depth of 3/4 inch. Bring to a boil; season with salt. Add broccoli rabe, and cook, stirring occasionally, until tender, about 3 minutes. Drain. Set aside.
- Dry skillet; add oil and heat over medium-high. Add bell peppers; cook, stirring occasionally, until crisp-tender, about 2 minutes. Add broccoli rabe; cook, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper. Serve.
The Rating
Reviewed by 2 people-
This is right up my alley! Love it. Wil be on my menu soon!
sparow64
in Sweetwater loved it
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Well, I tried this recipe! I cooked it for my son and I and it was delicious! I would have liked a little more mozarella chesse but above all it was perfect! I also, fried my brocolli and peppers.
This will be a recipe I will deinitly hold on wi...more
antoniosmadre1
in millville loved it
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