- 4 skinless chicken breasts (10-12 ounces each)
- 2 ounces Parmesan cheese, grated (about 1 cup)
- 2 ounces cream cheese, softened (about 1/4 cup)
- 1/4 cup minced fresh basil leaves
- 1 small clove garlic
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 tbsp extra virgin olive oil
I am a huge chicken breast fan, so when I saw this recipe fireworks went off in my head. The best part of this super easy to do recipe is it can be served as a standalone meal or, for those with a larger appetite like me, served with some fettuccini and broccoli.
- Pat the chicken breasts dry. Using a paring knife and starting at the center edge of one of the breasts, cut a slit into the breast leaving a 1 inch border around all sides. You will be stuffing the filling into this slit.
- Mix the cheeses, basil, garlic, salt, and pepper together until uniform. Reserve 1/4 cup of the filling. Divide the remaining filling into slit in each of the chicken breasts. Use toothpicks to cinch each of the slits closed.
- Heat a 12-inch skillet over medium heat. Add olive oil and heat until shimmering. Place the chicken breasts in the pan without crowding. Cook without disturbing until browned on the bottoms, about 3-5 minutes. Flip the chicken breasts and cook, covered, until a thermometer registers 160 to 165 in the middle of the meat, about 5-10 more minutes. Just before removing the chicken from the pan, remove the pan from the heat and spoon 1 tablespoon of filling over each breast. Cover and let rest for one to two minutes, or until filling is melted over the chicken breasts.
- Let chicken rest for 5 minutes before serving.