Wednesday, October 29, 2014

Stuffed Chicken Breasts

These were SO good! I seriously had to give myself a chat about overeating at dinner, because I just wanted to keep eating more of this chicken! Even though it looks and tastes like it took some time to make, this is seriously easy to put together. The original instructions said to grill, but I chose to bake to better contain the cheesy goodness inside the chicken. I also found it easier to just slit the chicken and slather the insides rather than trying to "stuff" them.

6 chicken breasts
1/2 pkg of garlic-and-herb soft cheese (need 3-3.5 oz)
1/4 cup jarred roasted red peppers, drained and chopped
8 fresh basil leaves, chopped
olive oil
salt & pepper, to taste

Preheat oven to 350. Put nonstick cooking spray in a 9x13 baking dish.

Mix together cheese, peppers, and basil. Slit each chicken almost in half and put cheese mixture inside. Drizzle chicken with olive oil and season with salt & pepper.

Bake for 25 minutes, or until chicken is fully cooked.

**To freeze: Cover with press-n-seal and foil (or flash freeze each chicken breast and place in gallon freezer bag). Thaw in fridge and bake as directed above.

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