This looks more difficult than it is.
Keep in mind work is very busy right now. I of course have found time to continue cooking; it is just difficult to find the time to gab on all about it. I am way behind my twice-a-week blog posts for this month (yes, I nerd-i-ly have a goal set) so I am cutting to the chase here.
You can do this. This chicken is pretty tasty, and more importantly, easy to make. It looks pretty (not to toot my own horn or anything), and it is not bad for you either.
I went skiing this weekend with some really fun people.
More on that later.
Why is Family Circle Magazine so inexpensive randomly? It is $1.99 / issue. Really.
Okay. Now I am embarrassed that people will know I read Family Circle Magazine.
Simple Stuffed Chicken
(makes 4 servings - recipe from Family Circle Magazine)
2/3 part-skim ricotta cheese
1/4 C fresh basil, chopped
4 sun-dried tomatoes (not the ones packed in oil), finely chopped
1 clove fresh garlic, mashed
4 chicken breasts, boneless and skinless
herbs of choice for the outside of chicken
Pre-heat oven to 425 degrees F.
In a small bowl, mix together cheese, basil, sun-dried tomatoes and garlic.
Using a small sharp knife, cut through the side of the chicken breast, creating a pocket on the inside of each
Scoop about 2 tbsp (or a quarter) of the filling mixture into each pocket, and seal them with the wooden toothpicks.
Place the stuffed chicken breasts onto a small baking sheet, and sprinkle with any seasoning or rub you prefer.
Bake for about 25 minutes.
Serve over rice with vegetables.
I may change this up slightly by substituting goat cheese for the ricotta to make it a variation of Chicken Bryan.