CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND SUN DRIED TOMATO
Sam the Cooking Guy: Just a Bunch of Recipes
by Sam Zien
It's really only three main ingredients, but it sounds pretty fancy right? Most good supermarkets sell sun-dried tomato pesto. And now that you know how easy it is to stuff chicken breasts, go wild and use anything you like: mushrooms, nuts, fruit, or even stuffing itself.
Serves 4
Ingredients
• 4 boneless, skinless chicken breasts big ones
• 4 ounces goat cheese (the soft log kind is easier for this, instead of the crumbled)
• 1/4 cup jarred sun-dried tomato pesto
• Wooden skewers, soaked in water for about 30 minutes
• Olive oil
• Kosher salt and freshly ground black pepper
Directions
Preheat a grill to medium-high (or preheat the broiler).
Put the chicken breasts in a resealable plastic bag and hit them gently with something heavy like a bottle, to flatten them a bit—not a lot, just enough to make them slightly wider and a little more even, thickness-wise.
Make a wide, deep slice in the side of each breast to form a pocket.
Stuff each pocket with both some of the cheese and pesto.
Use a couple of wooden skewers to seal the opening shut.
Drizzle with olive oil and season well with salt and pepper on both sides.
Grill (or broil) on both sides until done, about 10 minutes per side, and serve right away because when they're hot, they'll get all drippy when you cut into them.
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