Super Stuffed Chicken Breasts
Posted by Caveman Cooking on December 15, 2013
I can’t believe that I haven’t posted this recipe yet! We have been enjoying it for several years around the Cavehold. Plus, it is about to make an appearance on a new episode of C3TV. So, I figured I’d better get it up on here, PRONTO! Enjoy!!
4 Skinless, Boneless Chicken Breasts
8 Fresh Basil Leaves
4 Slices Semi-Soft Cheese
4 Heaping Teaspoons Pine Nuts
3 Garlic Cloves – Minced
Salt & Pepper to taste
Mince garlic, and slice cheese.
NOTE: While just about any semi-soft cheese will work well, smoked Gouda is a very good choice for this dish. If you want to take it up several rungs on the evolution scale, try some aged Cougar Gold White Cheddar from the Washington State University Creamery.
With a sharp knife, cut a pocket into the chicken breasts … taking care not to slice all the way through. Stuff each breast with one slice of cheese, two basil leaves, 1/2 teaspoon of garlic, and a teaspoon of pine nuts. Then, with a turkey lacer, seal up the hole (sometimes, it takes two lacers).
HINT: You can substitute the chicken for some thick-cut boneless Pork Loin. That’s all about the YUM!
Prep Time = 20 minutes
Cook Time = 40 minutes
©2013 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.