Red Pepper & Goat Cheese Stuffed Chicken Breasts
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Serves 4
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- INGREDIENTS
- 1/2 C basil leaves, not packed
- 2 garlic cloves
- 2 tbsp. olive oil
- 4 skinless, boneless chicken breasts
- 2 oz. goat cheese
- 1 roasted red pepper, jarred or fresh, sliced into thin strips*
- 2 tbsp. balsamic vinegar
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- PREPARATION - Salad
- >Place the garlic, olive oil and half of the basil in a food processor and puree
- >Preheat the oven to 350 F
- >Place each chicken breast in a resealable plastic bag and pound with a mallet until each breast is 1/4" thick
- >Brush each flattened chicken breast with the basil misture on bpth sides and place each breast on a piece of parchment paper
- >Spread 1/4 of the goat cheese across the center of each chicken breast.
Place a few strips of red pepper and a few of the basil leaves on top of the goat cheese.
Roll the breast up around the filling. Wrap each chicken breast in parchment paper and then in foil
- >Place the stuffed chicken breasts on a baking sheet and bake in the oven until the chicken is fully cooked - about 20 minutes
- >Remove from the oven and let rest for 5 minutes
- >Remove the foil and parchment paper. Slice each chicken breast thinly and serve drizzled with balsamic vinegar
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- * Here's a great tutorial on how to roast the pepper.
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