Gouda and Sun-Dried Tomato Stuffed Chicken


INGREDIENTS

- 2 thick chicken breasts
- 1 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder 
- 1/2 tsp ginger powder 
- 2 tbsp olive oil
- 4 cloves of garlic
- 1/2 cup shredded gouda cheese
- 1/2 cup sun-dried tomatoes,  drained of oil and chopped. 
- Chopped basil 

RECIPE

- Mix the salt, pepper, garlic powder, and ginger powder in a small bowl.
- Wash the chicken. Don't thin it out.
- Slice the chicken breast long ways to create a pita 'like' pocket. Do not cut all the way through.  
- Brush 1 tbsp olive oil on the outside of chicken breasts on both sides. 
- Rub the outside of both sides of the chicken with the dry rub. Set aside.
- Mix the gouda cheese and sun-dried tomatoes in a bowl. 
- Stuff both chicken breasts with cheese and tomato mixture. 
- Tie chicken with string or use toothpicks to close the chicken breasts. 
- Sprinkle chopped basil on top. 
- Pour 1 tbsp of oil in a large pan that has a tight fitted lid and heat pan on medium heat.
- Place chicken inside pan. Turn heat down to medium low heat.  Do not rush the cook. 
- Cover the pan for approximately 8 minutes depending thickness.   
- Flip chicken breasts and cover for another 6 minutes.  
- Put whole cloves of garlic to the pan. 
- Baste the chicken with the garlic infused oil using a spoon. Continue until chicken is finished. 
-Check the thickest part of chicken breast with a meat thermometer.  Chicken should always be 165 degrees.  
- Garnish with more basil if desired. 

DELIZIOSO!


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