Herbed Cheese, Sun Dried Tomato and Basil Chicken

Another year, another way to make chicken. I wish I had some culinary super break through to share, but really I am just trying to come up with ways to enjoy dinner at home. This chicken could have turned out to be something very forgettable, much like most of the attempts to make a quick chicken dinner at home. But, I was surprised at how flavorful and delicious this was. It was put together from a few recipes I read and I loved the flavor combination of the garlic-y melted cheese, the rich tomatoes and the crunchy crust of chicken skin. With a new year comes even more opportunities for greatness in the kitchen. And although this is a pretty simple one, you can never substitute for good taste.

Herbed Cheese, Sun Dried Tomato, and Basil Chicken
Forks & Amusement 2012
Serves 4

4 boneless chicken breasts, skin still on (I bought the breasts on the bone and just cut them off myself or ask your butcher to do it)
8-10 oz herbed soft cheese, such as Boursin
1 cup sun dried tomatoes (use the jarred in oil kind), drained and patted dry
16 basil leaves
salt  & pepper
olive oil

Preheat oven to 375 degrees.

Place chicken breasts on a oven safe baking sheet. Gently pull up the skin and using your fingers, make a pocket between the skin and the breast meat. Fill each pocket with a quarter of the cheese, tomatoes and basil. Pull skin over the filling tightly. Brush entire breasts with olive oil and season generously with salt and pepper. Bake for 40 to 45 minutes, until cooked through. Serve warm and piping hot.



April Wise said...

Just made this dish and it turned out perfect and SO yummy!Next time we are going to move the chicken to the top rack for the last 10 minutes, so the skin gets extra crispy and amazing. We are adding this meal to our regular rotation!;-)

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