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Thursday, February 19, 2009

Stuffed Chicken Caprese

 
Here's another recipe I made from an edition of Cooking Pleasures magazine. The picture was so pretty, I couldn't pass it up. The original recipe was halved to serve two and the tomatoes were omitted because I don't typically have cherry or grape tomatoes available. Plus hot tomatoes are sort of gross, even if they are pretty.


2 boneless skinless chicken breast halves
2 oz. shredded mozzarella cheese
4 large fresh basil leaves
1/8 teaspoon salt, divided
1/16 teaspoon pepper
1 teaspoons olive oil
1/4 cup torn fresh basil, optional

With small knife, make horizontal slit in chicken breasts to create pockets, being careful not to cut all the way through.


Sandwich cheese between 2 basil leaves; stuff into pockets.
 

Secure with toothpicks.


Sprinkle chicken with 1/8 teaspoon of the salt and pepper.

Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken 5 minutes; turn.


Sprinkle with remaining 1/8 teaspoon salt. Reduce heat to medium-low. Cook, covered, 4 to 5 minutes or until chicken is no longer pink in center.


Sprinkle chicken with torn basil if you like. Remove toothpicks before serving.

I love potatoes and baked ones go well with this, as would a rice pilaf, or shit, some plain rice. Rodney likes olives with everything and opts for radishes if I remember to buy some.

Cost:

boneless skinless chicken breast halves: about $0.79/lb or $2 (if you cut it from a whole chix)
mozzarella cheese: we get this in bulk, about $0.10 for this
fresh basil leaves: $1.50 a bunch

$3.20 or $1.60 per serving. I'd pay $1.60 for this any day or even $1.75 if it came with a potato! Lol!

Fast, fast, fast. The longest part was baking the potato, second was prepping the chicken and third, cooking it.

If I go easy on the cheese, even Rodney's lactose intolerance can handle this one.

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