Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 4 oz Blu del Moncenisio cheese, crumbled
- 1/4 cup chopped fresh herbs (such as parsley, thyme, and rosemary)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Meat mallet
- Toothpicks
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Lay the chicken breasts flat on a cutting board and use a meat mallet to pound them to an even thickness.
3. In a mixing bowl, combine the Blu del Moncenisio cheese, chopped herbs, breadcrumbs, Parmesan cheese, salt, and pepper.
4. Spoon the cheese mixture onto one side of each chicken breast, then fold the other side over to create a pocket. Secure the pocket closed with toothpicks.
5. Heat the olive oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and cook for 2-3 minutes on each side, until browned.
6. Transfer the chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
7. Remove the toothpicks before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 6g
Protein: 40g
Substitutions for ingredients:
- Any soft blue cheese can be substituted for Blu del Moncenisio.
- Dried herbs can be used instead of fresh herbs, but reduce the amount by half.
- Almond flour can be used instead of breadcrumbs for a gluten-free option.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese mixture for extra flavor.
- Use goat cheese instead of Blu del Moncenisio for a milder flavor.
- Wrap the stuffed chicken breasts in bacon before cooking for a decadent twist.
Tips and tricks:
- Use a sharp knife to make a small incision in the thickest part of the chicken breast to create a pocket for the stuffing.
- Don't overstuff the chicken breasts, or the filling may leak out during cooking.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Garnish the stuffed chicken with chopped fresh herbs and serve with a side salad or roasted vegetables.
Garnishes:
Chopped fresh herbs
Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with this dish.
- Serve with a side of roasted potatoes or garlic mashed potatoes.
Suggested side dishes:
- Roasted vegetables, such as asparagus, carrots, or Brussels sprouts
- A side salad with mixed greens, cherry tomatoes, and a balsamic vinaigrette
Troubleshooting advice:
- If the cheese filling leaks out during cooking, try using more toothpicks to secure the chicken breasts closed.
- If the chicken breasts are too thick, they may not cook through in the allotted time. Use a meat thermometer to ensure the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw chicken to prevent cross-contamination.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food history:
Blu del Moncenisio is a blue cheese from the Piedmont region of Italy. It is made from cow's milk and has a tangy, slightly sweet flavor.
Flavor profiles:
Savory, cheesy, herbaceous
Serving suggestions:
Serve the stuffed chicken breasts with a side of roasted vegetables and a glass of white wine for a delicious and satisfying meal.
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Region: Italian