Sorrento Stuffed Chicken Breasts Recipes

SORRENTO STUFFED CHICKEN BREASTS

Steps:

• In skillet or saucepan, heat oil over medium heat. Add garlic and onion; cook until tender. Remove from heat. Stir in spinach, parsley and basil; cool.
• In bowl, combine all 3 cheeses, egg, salt and pepper. Blend in spinach mixture.
• Place chicken breasts skin side up on a board. Gently loosen skin from one side of breast. Stuff each pocket with about 1/6 of stuffing and gently press on surface of skin to spread stuffing evenly. Tuck ends of skin and meat under breast to form an even round dome shape.
• Place stuffed chicken breasts in greased baking dish. Bake at 375 for 35 minutes or until skin is golden brown and juices run clear.
• Serve immediately, or cover and refrigerate until needed. Just before serving, slice into serving size pieces for a cold buffet or salad platter.

FETA-STUFFED CHICKEN BREAST

Steps:

• Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
• Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
• Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
• Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
• Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.