Friday, November 4, 2011

Herb and Cheese Stuffed Chicken Breasts

I am not the worlds biggest fan of boneless skinless chicken breasts. It feels so wrong somehow because it is the least flavorful cut of the chicken and it is by far the most expensive. Even so, when it is on mega-sale, I am not above picking some up for a quick dinner. I don't like grilling them or baking them plain because they don't have any fat so by the time the thick breast is cooked through, most if it will be dry as the non-existant bone. For this reason, I pound the breast down, stuff it with cheese (fat!) and herbs and bake it that way. Much better and really still not terrible for you. It cooks in less time and is still juicy and delicious. Herb and Cheese Stuffed Chicken Breasts
2 boneless skinless chicken breasts
1/2 cup fresh herbs
3 Tbs. breadcrumbs
good melty cheese like gruyere
1/2 cup dry white wine
red pepper flakes
salt and pepper
olive oil
1. Chop the herbs so that they are nice and fine. Throw them in a bowl along with breadcrumbs, a dash of red pepper flakes and a sprinkle of salt and pepper.
2. To flatten the chicken, first put the breast in a large freezer bag or between two peices of plastic wrap.
3. Using a mallet or some other heavy, blunt object (I used the mortar from my mortar and pestle set), evenly pound the chicken breast so that it is about 1/4 inch thickness throughout.
4. Set the flattened breast on a clean work surface and sprinkle with salt and pepper. Lay down thin slices of cheese on the breasts.
5. Top each breast with a handful of herb mixture.
6. Roll the breasts up around the cheese and herbs and use a toothpick or skewer to hold them in place.
7. Preheat your oven to 400 degrees. Then, in an oven-safe pan, heat 2 Tbs. oil on high heat. When the oil is hot, add the chicken roll-ups and brown them on all sides. About 4 minutes per side.
8. Turn off the fire and add white wine. It will bubble up and get all that good caramelization from the bottom of the pan.
9. Cover your pan with foil (or the oven-safe lid) and carefully put it in the oven. Cook for 20 minutes until the chicken is cooked through and gorgeous.
10. Remove the pan from the oven and let the chicken rest for 5 minutes until you slice it open and enjoy.

One Year Ago: Cranberry Walnut Bread


  1. i made this for dinner on saturday night and it was a big hit!!

  2. I made this and it is one of my favorites from your blog. Mom and I enjoyed every last bite. Love, Dad