Chicken Breast Stuffed with Cheese, Tomato and Basil

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Prep time: 25 Minutes

Total time: 1 Hour

Yield: Serves 4

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Ingredients

  • 4 bone-in chicken breast halves (14 ounces each)
  • 1/2 cup packed fresh basil leaves
  • 1/3 cup drained oil-packed sun-dried tomato halves about 8
  • 2 garlic cloves peeled
  • 1 teaspoon finely grated orange zest
  • Coarse salt and ground pepper
  • 2 ounces Fontina or mozzarella cheese cut into four pieces
  • 2 teaspoons olive oil

Directions

  1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
  2. On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
  3. Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet.
  4. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.
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