Stuffed Chicken

Oh my! I combined this recipe for Stuffed Chicken with the Mashed Cauliflower. It was amazing, fantastic and delicious, all rolled into one!

So sorry but I have no idea where I got this recipe, so I can't give credit to the source. Also, be aware that I made a couple of changes/additions. The first time I made this recipe, I followed it exactly. However, after working my butt off to make a fabulous meal, my husband informs me (after he licked his plate clean) that he doesn't really like goat cheese. So this time around, I made the recipe with feta cheese instead. Also, I added a couple of handfuls of frozen peas at the very end. There was leftover cheese (I only had 2 chicken large chicken breasts instead of 6 regular sized pieces), so I sprinkled that on top before serving.

This is how it looked before serving. Doesn't it look awesome??!!

Here is the recipe:

STUFFED CHICKEN

1 cup goat cheese,

1 tsp dried Italian herbs

1 tsp chopped fresh Italian parsley

Salt and pepper

6 boneless, skinless chicken breasts

1/4 cup of olive oil

4 cloves of garlic, chopped

1/2 cup sun-dried tomatoes, chopped

1 cup heavy cream

Mix goat cheese, dried Italian herbs and parsley; season with salt and pepper. Make a slit down the side of 6 boneless, skinless chicken breasts, creating pockets. Spoon a layer of cheese mixture inside each breast. Season with salt and pepper.

In a sauté pan over medium-high heat, heat olive oil; cook chicken, turning once, 6 minutes each side. Remove chicken. Add garlic, sun-dried tomatoes and heavy cream. Scrape all bits off bottom of pan. Bring to a boil; simmer 5 minutes. Spoon sauce over chicken.

Jen

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