I’m not much of a chicken-breast-for-dinner girl. I used to be. When I was younger, it used to be my first choice when I ate at restaurants. Now I prefer chicken *in* my meals instead of chicken *as* my meal. When I saw this recipe, I thought, “Hmmm…. maybe I can bend the rules just this once.” I’m so glad I did. This was a phenomenal meal. So much cheese and basil and a hint of garlic all layered in and on top of a chicken breast that is cooked to perfection… I’m drooling at the thought of it. Serve this along with rice or potatoes or, better yet, these buttermilk biscuits. And swoon.
Source: recipe ingredients and idea from Cook's Illustrated Best Chicken Recipes Cookbook. Cooking methods are my own.
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
Instructions
- 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.
- 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.
- Let chicken rest for 5 minutes before serving.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.dishingthedivine.com/2012/02/13/easy-stuffed-chicken-breasts-with-parmesan-and-basil-filling/Copyright 2012 Dishing the Divine
9 responses so far ↓
1 Nicole@HeatOvenTo350 // Feb 13, 2012 at 5:57 pm
I’m usually the same way about chicken breasts. They just don’t seem like enough on their own. This, though, looks amazing. I’m betting my husband would love it, too, which is an even bigger bonus.
2 Jen // Feb 13, 2012 at 6:04 pm
That looks delicous! I have to keep myself from licking the screen hahaha. Definetly something I want to cook for my family. Thanks
3 myfudo // Feb 14, 2012 at 12:31 am
Every bite will burst with flavors…the filling looks heavenly! My tastebuds will love this recipe =)
4 Simply Tia // Feb 14, 2012 at 3:21 am
Awesome chicken recipe…This is definitely going in the keeper pile. It looks and sounds so extremely flavorful and satisfying.
5 Emily // Feb 14, 2012 at 7:08 am
This looks absolutely beautiful! I can’t wait to try it. Brilliant photos!
6 natalie (the sweets life) // Feb 14, 2012 at 11:07 am
love how simple this is–yet it sounds/looks fancy enough to serve to guests!
7 Mrs. Measurement // Feb 14, 2012 at 3:54 pm
Mmmm, looks so delish- and a super fast meal for my super impatient husband.
8 Andrea H // Mar 5, 2012 at 1:36 pm
I made this over the weekend and it is super yummy. Thanks so much for the recipe!
9 Christina J. // Mar 13, 2012 at 7:38 am
I made this dish for dinner last night and it was a hit! I used thinner chicken breasts and was able to stuff the chicken quite nicely.
The finished chicken was flavorful, moist, and not too heavy. The filling just right and held nicely inside the chicken. It pairs well with a nice green or caesar salad.
I recommend that everyone reading this post give this dish a try.
Leave a Comment