What's for dinner??
How about some marinated and stuffed chicken breasts?
Easy quick and delicious! That's just how I like my meals to be.
What you will need:
- Handful of fresh basil (dried is ok the oil will hydrate it)
- A few sprigs of fresh rosemary (dried is ok it just won't be the same)
- Kosher salt (table salt is fine)
- 1/4 cup olive oil
- 4 chicken breasts (more or less depending on how many you are cooking for)
- Cheese ( I used mozzarella more on that later)
- Short wooden skewers
Step 1: prepare the marinade. I used a blender because it is super easy but you can chop the basil and rosemary and just mix the ingredients together if you like. Add basil, rosemary, oil, tablespoon of salt and as much pepper as you personally like to the blender and mix.
Step 1 a: After blended or mixed you should have a lovely green marinade that should smell heavenly. Set aside.
Step 2: Make sure you clean up the piece of chicken so it is free of any unpleasant add ons. Then wrap it in plastic wrap loosely since as you pound it will spread out.
Step 3: Take a meat pounder or heavy pan and pound the meat out so it is flat and wide. This is done easiest if you start on one end and work your way across the meat as shown above.
Step 3a: Your chicken should look like the piece above when done, continue doing that with all the pieces.
Step 4: Place the chicken in a sealable container or sealable plastic bag. Add marinade and make sure you cover all the pieces. Let this sit in the fridge anywhere from 15 min to 24 hours.
Step 5: When you are ready to cook your chicken start by preheating your oven to 350 degrees and heating fry pan on the stove over med high heat with a tablespoon of oil in it. Then lay a piece of chicken on a plate or work surface.
Step 6: Place your cheese in the center of the chicken. For this recipe I used mozzarella cheese, and I actually used string cheese because it is already cut the perfect size I just cut one piece in half for two pieces of chicken. Mozzarella is not as greasy as some other cheeses are when stuffing them in chicken but cheddar, especially chipolte cheddar cheese with a spicy marinade gives you a whole new recipe and flavor.
Step 7: Fold up one half of the chicken over the cheese.
Step 8: Then fold up the other end overlapping the two ends slightly. The cheese should be covered.
Step 9: Using a short wooden skewer weave it back and forth to secure the ends of the chicken in place.
Step 10: Place the chicken seam side down into the preheated pan. You should hear sizzle. Make sure you don't over crowd the pan the chicken should not touch, if it does do it in batches.
Step 11: After about 2 min on the first side flip the chicken over and allow to cook for another two min, or until both sides are golden in color. (do not rotate or move the chicken too many times or you won't get the golden color and great flavor that comes with it you will just have rubbery overcooked chicken)
Step 12: After the chickens have cooked on both sides remove them from the pan and place them on a baking sheet. Place them in the preheated oven for about 15 min or until the chicken is fully cooked and the juices run clear. Allow them to cool for a min and then carefully remove the skewers.
Step 13: Enjoy! I like to serve it with a super easy suddenly salad mixed with fresh tomatoes but you can serve it with whatever you like. Everyone is sure to enjoy!