Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup Passendale cheese, shredded
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh thyme, chopped
- 1/4 cup butter, melted
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Toothpicks
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are an even thickness.
3. In a bowl, mix together the Passendale cheese, parsley, basil, thyme, melted butter, salt, and pepper.
4. Spoon the cheese and herb mixture onto one side of each chicken breast.
5. Roll up the chicken breasts and secure them with toothpicks.
6. Place the stuffed chicken breasts in a baking dish.
7. Bake for 25-30 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
8. Remove the toothpicks before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 407
- Fat: 22g
- Carbohydrates: 2g
- Protein: 48g
Substitutions for ingredients:
- Passendale cheese can be substituted with any other soft cheese, such as brie or camembert.
- Fresh herbs can be substituted with dried herbs, but use half the amount.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese and herb mixture for extra flavor.
- Substitute the chicken breasts with pork tenderloin or turkey breast.
Tips and tricks:
- Make sure to pound the chicken breasts evenly so they cook evenly.
- Use toothpicks to secure the chicken breasts so the cheese doesn't ooze out during cooking.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stuffed chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve the stuffed chicken on a bed of rice or mashed potatoes.
- Garnish with fresh herbs or a sprinkle of paprika.
Garnishes:
- Fresh herbs
- Paprika
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Rice
- Mashed potatoes
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the cheese oozes out during cooking, use toothpicks to secure the chicken breasts more tightly.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Passendale cheese is a Belgian cheese that was first made in the early 20th century.
Flavor profiles:
- The Passendale cheese and herb stuffing adds a creamy, savory flavor to the chicken.
Serving suggestions:
- Serve the stuffed chicken with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Belgian