Ingredients:
4 boneless, skinless chicken breasts
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup cream cheese, softened
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and black pepper to taste
2 tablespoons olive oil
1/2 cup chicken broth
1/2 cup heavy cream
PREPARATION:
Prepare the Chicken Breasts:
Preheat the oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, making sure not to cut all the way through.
Prepare the Cheese Filling:
In a medium bowl, mix together the mozzarella cheese, Parmesan cheese, cream cheese, parsley, basil, minced garlic, oregano, salt, and black pepper until well combined.
Stuff the Chicken Breasts:
Spoon the cheese mixture into each chicken breast pocket, filling them generously.
Use toothpicks to secure the openings if necessary.
Cook the Chicken Breasts:
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Sear the stuffed chicken breasts for about 2-3 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Prepare the Sauce:
Remove the chicken breasts from the skillet and set them aside, covering them with foil to keep warm.
In the same skillet, add the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan.
Bring the mixture to a simmer and cook for about 5 minutes, or until the sauce has thickened slightly.
Serve:
Return the chicken breasts to the skillet and spoon the sauce over the top.
Garnish with additional chopped parsley if desired.
Serve the stuffed chicken breasts warm, with the creamy sauce drizzled over them.
Spoon the cheese mixture into each chicken breast pocket, filling them generously.
Use toothpicks to secure the openings if necessary.
Cook the Chicken Breasts:
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Sear the stuffed chicken breasts for about 2-3 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Prepare the Sauce:
Remove the chicken breasts from the skillet and set them aside, covering them with foil to keep warm.
In the same skillet, add the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan.
Bring the mixture to a simmer and cook for about 5 minutes, or until the sauce has thickened slightly.
Serve:
Return the chicken breasts to the skillet and spoon the sauce over the top.
Garnish with additional chopped parsley if desired.
Serve the stuffed chicken breasts warm, with the creamy sauce drizzled over them.
Spoon the cheese mixture into each chicken breast pocket, filling them generously.
Use toothpicks to secure the openings if necessary.
Cook the Chicken Breasts:
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Sear the stuffed chicken breasts for about 2-3 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Prepare the Sauce:
Remove the chicken breasts from the skillet and set them aside, covering them with foil to keep warm.
In the same skillet, add the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan.
Bring the mixture to a simmer and cook for about 5 minutes, or until the sauce has thickened slightly.
Serve:
Return the chicken breasts to the skillet and spoon the sauce over the top.
Garnish with additional chopped parsley if desired.
Serve the stuffed chicken breasts warm, with the creamy sauce drizzled over them.
Enjoy your Cheese and Herb Stuffed Chicken Breasts! If you need more recipes or any other assistance, feel free to ask
ENJOY