Christian Photographers Community

Red Pepper and Goat Cheese Stuffed Chicken Breasts

Ingredients


0.5  cup  basil leaves  
2  cloves  garlic  
2  tablespoons  olive oil  
4  -  boneless, skinless chicken breasts  
2  ounces  goat cheese  
1  -  roasted red pepper, cut into strips  
2  tablespoons  balsamic vinegar  


Preparation - Estimated cooking time: 35 minutes -    
1 Place half of the basil, garlic and olive oil in a food processor and puree. (This can be done in advance and stored in the refrigerator for up to 3 days.)
2 Preheat the oven to 350°F.
3 Place each chicken breast between 2 sheets of waxed paper and pound them with a mallet until they are 1/4-inch thick.
4 Brush each flattened chicken breast with the basil mixture on both sides and place each breast on a new piece of waxed paper.
5 Spread 1/4 of the goat cheese across the center of each chicken breast. Place a few strips of red pepper and a few of the remaining basil leaves on top of the goat cheese. Roll the chicken breast up, around the filling. Wrap each chicken breast in waxed paper and then in foil.
6 Place the stuffed chicken breasts on a baking sheet and bake in the oven until the chicken is fully cooked, about 20 minutes.
7 Remove them from the oven and let rest for 5 minutes. (The chicken can be cooked in advance, stored in the refrigerator for up to 2 days and served chilled or at room temperature.)
8 Remove the foil and waxed paper from the chicken. Cut each chicken breast into thin slices and serve drizzled with balsamic vinegar.

Nutritional Analysis:
Number of Servings: 4
Per Serving
Calories 359  Carbohydrate 4 g  
Fat 11 g  Fiber 0 g  
Protein 57 g  Saturated Fat 4 g  
Sodium 417 mg    



Ms.Etta here is one that is quit small.

Zachery

 

Zachary - this is quite the recipe.  Now, don't tell me that you have made this... LOL


Do you like to help Mom in the kitchen?  Cooking can be fun.... I taught both my children how to cook., and now my son can bake a cake from scratch, and makes the best pastry!!

Now, I'm going to be Mullet's supporter. My daughter decided to have a dinner party and invited me, my son and his wife, and two of her friends. She was age 10. She served homemade chicken cordon bleu (found the recipe in a recipe book of mine and I took her to the store to purchase the "secret" ingredients with cash I had given her in advance.

She served with it a tossed salad, baked potatoes, and apple juice/koolaid mixture. We all were justly proud of her accomplishments and thoroughly enjoyed her very first effort at cooking.

Ah, such fond memories this discussion brings to me.

Ruth Ann