Sunday, November 27, 2011

Indulge in cheese and sundried tomato stuffed chicken breast

I know I miss juicy fried chicken. I loved that kind of fried chicken that had layers upon layers of crispiness. Well, since I can't have crispy, I have to indulge in another flavorful chicken dish. Enter the stuffed chicken. This makes a meal for two! Make sure your ingredients are gluten free!

2 boneless skinless chicken breast, about 6 oz each
1/4 cup goat cheese
1/4 cup cream cheese
6 sun dried tomatoes, diced
3 cloves of garlic, diced (while they are still in the skins, use your knife to crush the garlic. It will come out of the skin easily, and the flavors will come through)
1/2 tsp sea salt (plus more for seasoning)
1/2 pepper (plus more for seasoning)
1/2 cup chicken broth
1 tsp Dijon mustard
1 tbsp lemon juice

Combine the two cheeses in a bowl with the diced garlic and sun dried tomatoes.
Season the cheese mixture with the sea salt and pepper and mix thoroughly.
Cut a slit into the side of each chicken breast, a create a pocket inside. Careful not to punch through the chicken.
Stuff each breast with the cheese mixture. The cheese will seal the cut you made closed. Reserve the bowl with any leftover cheese mixture.
Preheat a skillet over medium high heat.
When the pan is hot, add a dash of olive oil.
Add the chicken breast to the skillet when the oil is hot.
Cook the chicken on each side, about 5 to 6 minutes per side or until fully cooked.
In the reserved bowl, add the chicken broth, mustard and lemon juice. Whisk thoroughly.
Add the mixture to the skillet, pouring over the chicken.
Season with sea salt and pepper as desired. I like to add some lemon pepper Mrs. Dash.
Cover and reduce to a simmer for 10 minutes.
Serve over rice (the sauce is fabulous on the rice) and with green beans.

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