Monday, August 31, 2009

Stuffed Chicken Breast

I randomly came up with this, since chicken breast are on sale at Publix this week, and it is amazing! I made it for a cook-out we had with the neighbors and it won them over so I thought I would share it!

Stuffed Chicken Breast
1.5 lbs Boneless Skinless Chicken Breast (about 3 breast)
1/2 bottle Italian Dressing
Handful of Sundried Tomatoes
1/2 container of Goat Cheese
2 teaspoons of Minced Garlic
3 Tablespoons of Prepared Pesto Sauce
Salt & Pepper to taste

Rince and pat dry chicken and place into ziploc bag, add Italian Dressing. Let marinate in bag for about 20 minutes. While marinating, chop sundried tomatoes in half. Place tomatoes into bowl, add goat cheese, garlic, and pesto. Blend into all ingrediants are mixed well (shoud be at a paste consistency), you can taste it to see if you need to add salt or pepper. Set bowl aside. Remove chicken from bag and place on cutting board, slice a 'pocket' into the chicken, it's easiest to do by placing your hand on the top of the breast and starting at one end about halfway through the chicken slice down, but not through the bottom. After you have 'pockets' in all the chicken take one tablespoon of chesse mixture and place into each breast, continue until there is none left. Now you're ready to grill! Place the chicken on the grill for about 10 minutes on each side, but make sure to cut a slice in the middle to make sure it's not pink inside, because chicken needs to be cooked throughly before eatting!

Brands I used:
-California Sun Dried Tomatoes, Julienne Cut
-Classico Basil Pesto
-Wishbone House Italian Dressing
-Spice World Minced Garlic

**Instead of Goat Cheese, any of the crumble cheese and/or fresh mozarella cheese will make it delicious!
**Tomatoes can be omitted as well!

1 comment:

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