Tuesday, November 24, 2009

Stuffed Chicken Breasts

4 (5-6 oz.) skinless, boneless chicken breast halves
2 slices uncured turkey bacon
8 basil leaves
4 T. shredded fotina, dill havarti or garlic cheddar cheese
2 tsp. olive oil

Butterfly breasts and pound to 1/4" thickness
Layer 1/2 slice of bacon, 2 basil leaves and 1 T cheese over 1/2 of each breast, leaving 1/2" border. Fold over other 1/2 to cover filling and press to seal.
Heat oil in large non-stick skillet over medium heat, then add chicken. Cook till golden brown and cooked through--4-5 minutes on each side.
Serve with steamed baby spinach leaves and fresh fruit salad Makes 4 servings

No comments: