Stuffed with flavor: Substitutions easy for cheesy chicken breasts
The ultimate in a versatile recipe, easy Cheesy Herb Stuffed Chicken Breasts are stuffed with not one but three kinds of cheese, chopped roasted pecans, and fresh herbs. It's a company-worthy, hearty classic that’s also perfect for a weeknight or Sunday dinner.
Cheese lovers everywhere, rejoice. Full of flavor, with very few carbs, these chicken breasts are tender, juicy, and flavorful. You only need a few minutes to throw everything together and stuff the chicken, and then your oven does all of the work.
2020欧洲杯正规平台This is one of those recipes that’s so easy and adaptable, you don’t even need a recipe. The possibilities are endless. And if you don't have the exact ingredients I've listed, the substitution window is wide open, within reason, of course.
2020欧洲杯正规平台I hope you will make this delicious dish tonight with whatever ingredients you happen to have on hand.
Easy Cheesy Herb Stuffed Chicken Breasts Recipe
5.2 oz Boursin cheese (garlic and herb flavor)
1/4 cup feta or goat cheese, or a combination of the two
1/4 cup roasted or toasted pecans, chopped
1 Tbsp. fresh herbs, I used basil and rosemary
4 chicken breasts, skin-on, boneless
1 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. lemon pepper
Preheat the oven to 350 degrees F.
Combine the cheeses, pecans, and herbs in a small bowl.
Place the chicken breasts on a cutting board and gently loosen the skin with your fingers.
Divide the cheese mixture between the breasts, filling the area under the skin with as much mixture as you can. Smooth the skin back over the cheese and breast.
Brush the skin lightly with olive oil and sprinkle each breast evenly with salt and lemon pepper.
Place on a baking sheet and cook in the oven for 30-40 minutes, or until the skin is golden, and the chicken registers 165 degrees with an instant-read meat thermometer.
When the chicken is done, remove from the oven and let it stand a minute or so. Serve hot.
The time it will take the chicken to cook will depend on the size of the breast. Smaller breasts will take less time, and larger ones will take more time. Mine were about 12 ounces each, and they took 30 minutes. Use a meat thermometer to make sure they are cooked but not overdone.
The only mandatory ingredient in this recipe is the chicken breasts. Unless you know how to bone a chicken, plan to buy bone-in, skin-on chicken breasts, and ask your butcher to remove the bones for you. Depending on where you live, you may be able to buy boneless chicken breasts with skin, but I haven't been able to find them anywhere in Tallahassee. They need to have the skin.
Other ideas for the stuffing includes fresh spinach, sliced mushrooms, cream cheese, mozzarella cheese, ricotta, goat cheese, black or green olives, sundried tomatoes, fresh thyme, dried herbs, bacon, etc.
Sharon Rigsby is the blogger behind Grits and Pinecones, a cooking and hospitality blog. Check out her recipes at www.gritsandpinecones.com.
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