Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh herbs (such as parsley, thyme, and rosemary)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
Special equipment needed:
- Meat mallet
- Toothpicks
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Using a meat mallet, pound the chicken breasts to an even thickness of about 1/2 inch.
3. In a small bowl, mix together the shredded cheddar cheese, chopped herbs, garlic powder, onion powder, salt, and pepper.
4. Divide the cheese and herb mixture evenly among the chicken breasts, spooning it onto one half of each breast.
5. Fold the other half of each chicken breast over the cheese and herb mixture, and secure the edges with toothpicks.
6. Heat the olive oil in a large oven-safe skillet over medium-high heat.
7. Add the stuffed chicken breasts to the skillet and cook for 2-3 minutes on each side, until browned.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
9. Remove the toothpicks from the chicken breasts before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 330
Fat: 19g
Carbohydrates: 2g
Protein: 36g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of cheddar.
- If you don't have fresh herbs, you can use dried herbs instead.
- You can use any type of cooking oil instead of olive oil.
Variations:
- Instead of cheddar cheese, you can use feta, goat cheese, or blue cheese.
- You can add chopped sun-dried tomatoes or roasted red peppers to the cheese and herb mixture for extra flavor.
- You can wrap the stuffed chicken breasts in bacon before cooking for a smoky flavor.
Tips and tricks:
- Be careful not to overstuff the chicken breasts, or the cheese and herb mixture may leak out during cooking.
- Use toothpicks to secure the chicken breasts closed, but be sure to remove them before serving.
- If the chicken breasts are too thick, you can butterfly them before pounding them to an even thickness.
- Let the chicken breasts rest for a few minutes before slicing and serving.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the stuffed chicken breasts on a bed of rice or quinoa, and garnish with chopped fresh herbs.
Garnishes:
Chopped fresh herbs, lemon wedges, or sliced scallions.
Pairings:
This dish pairs well with roasted vegetables, such as broccoli or asparagus.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Caesar salad
Troubleshooting advice:
- If the cheese and herb mixture leaks out during cooking, try using less filling or securing the chicken breasts more tightly with toothpicks.
- If the chicken breasts are dry, try cooking them for a shorter amount of time or covering them with foil during baking.
Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Always wash your hands and any surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Stuffed chicken breasts have been a popular dish for centuries, with variations found in many different cuisines around the world.
Flavor profiles:
This dish is savory and cheesy, with a hint of garlic and onion and a fresh herb flavor.
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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