Tuesday, July 27, 2010
Chicken Stuffed with Sundried Tomatoes and Goat Cheese
I created this for Christopher who adores sun dried tomatoes... and goat cheese!
4 breasts halved and pounded thin
1 container of crumbled goat cheese
1 jar of diced sun dried tomatoes
4 tbs olive oil
2 tbs oil from sun dried tomatoes
1/8 cup (or more) of Italian Seasonings
Salt, Pepper and Garlic powder to taste
Pour some of the Italian seasonings on to a cutting board. Place chicken on the seasonings so that one side is well coated. On the other side add some of the cheese and a few pieces of the sun dried tomatoes. Gently roll chicken so that the herbs are on the outside. Using a toothpick secure one side of the chicken to the other.
Place chicken into a large saute pan filled with the oils. When the oils have heated sufficiently add the chicken and sprinkle with some garlic powder and some sea salt. Cook till browned, a minute or two and repeat until all sides are browned.
Place the browned chicken into a large, flat baking dish. Repeat above steps until the chicken is all well packed together.
Preheat oven to 350 and when ready place chicken inside for 20 minutes.
This recipe goes well with Garlic Green beans, or a salad or asparagus or peas.