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Medium
15 Minutes
35 Minutes
N/A
8-10 Servings
1/2 Breast
Medium
15 Minutes
35 Minutes
N/A
8-10 Servings
1/2 Breast
Recipe Box
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Ingredients
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¼ cup Magical Butter
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¼ cup Magical Olive Oil
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6 sun-dried tomatoes, julienne
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4 large chicken breasts
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4 ounces cream cheese
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4 ounces fresh mozzarella cheese, diced
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3 large garlic cloves, minced
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2 ounces fresh basil, plus 4 large leaves
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1 lemon, juice and zest
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1 organic chicken bullion
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½ cup chicken broth
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Salt and freshly ground pepper to taste
How To
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Preheat your oven to 325°F.
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In a large mixing bowl, thoroughly mix the cream cheese, butter, tomatoes, garlic, basil, lemon zest, and chicken bouillon.
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With a long, thin paring knife, slice a pocket in each chicken breast.
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Fill each breast evenly, and plug the pocket hole with a large basil leaf.
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Heat a large sauté pan on medium-high, add the oil, and wait 2 minutes. Then, slowly add the chicken breasts one at a time. Allow 45-60 seconds before adding each successive breast.
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Sauté the chicken for 3-4 minutes, flip, and cook for them another 3 minutes. Then, bake the pan on the center rack of the preheated oven for 20 minutes.
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Remove the pan from the oven, and let rest for 7-10 minutes before serving your Italian Stuffed Chicken Breasts. Enjoy!
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