Sunday, March 7, 2010

Basil and Pepper Jack Stuffed Chicken

I have been sadly absent from this blog for awhile....not for lack of cooking, but for lack of time to take proper photos and transcribe recipes. Hopefully this simple main course will make up for my absence.

This recipe was born during the Thanksgiving trip to see my grandparents. Whenever we visit, my grandmother is constantly cooking or taking us out to dinner, and I wanted to cook for her for a change. I served this chicken with Sweet Potato Fries and a basic salad of spinach, red onion, and bacon. It was a hit with both grandparents!

Basil and Pepper Jack Stuffed Chicken

4 boneless, skinless chicken breasts, 1/3 to 1/2 lb apiece
salt and pepper
1/2 c chopped fresh basil
1/4 c chopped green onion
1 large clove garlic, minced
1 c pepper jack cheese, shredded
4 tbs light olive oil

Cut a slit in each chicken breast, creating a pocket for the filling. Season with salt and pepper inside and out.

Combine basil, onion, garlic, cheese, and 2 tbs of the oil. Divide into four equal amounts and stuff each chicken breast with the cheese mixture. If needed, use wooden toothpicks to hold each pocket closed during cooking.

Heat remaining 2 tbs oil in a grill pan over med-high. Add chicken, cover, and allow to cook for about 5 minutes. Flip chicken, reduce heat to med, and cover. Cook an additional 5 minutes, or until juices run clear.

Allow to rest 5 minutes. If toothpicks were used, remove before serving. Slice crosswise and serve. Serves 4-6.

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