Sun-Dried Tomato Stuffed Chicken

As I said on my previous post, I was inspired to make this based off of IowaGirlEats Recipe.  Actually, I meant to make the exact recipe but....I could not find Lite Laughing Cow Cheese in Tomato Basil and I just totally forgot Feta Cheese AND apparently, I do not have toothpicks.  With that said, I loosely based my recipe off of hers. 

Ingredients

Instead of Laughing Cow Tomato Basil, I found Laughing Cow Garlic & Herb.  And since I forgot Feta, I just used the Shredded Colby Cheese that I just happened to have.  I snipped some fresh basil from the yard and got a 9oz jar of Sun-Dried Tomato in Oil.  I mixed all of these together in a bowl.

Then I prepared chicken by trimming excess fat and cutting a little pocket in the thickest part.  On a side note:  Next time I think I will pound the chicken thin and roll the filling instead of stuffing it.

And Remember, I didnt have toothpicks so....you can just imagine how hard it was to keep that filling in there! 

I seasoned both sides of the chicken with salt and pepper and then cooked about 6 minutes on each side over medium heat in a pan with a little olive oil. 

Overall, I think this recipe is really easy and yummy.  You can pretty much substitute ANY ingredients you like.  I would love to try with spinach and a different Laughing Cow flavor next time.

Ingredients

6 Chicken Breasts

Handful of Fresh Basil, Chopped

Jar of Sun-Dried Tomato in Oil

1 package (8 triangles) Laughing Cow Cheese Garlic & Herb

1/2 cup shredded Colby Cheese

Salt and Pepper to taste



1. Cut a pocket into the thickest part of the chicken breasts, being careful not to cut all the way through. Combine Laughing Cow wedges, cheese, sun-dried tomatoes, and basil in a bowl and stuff  the filling into each pocket. Close pockets with toothpicks then season lightly with salt and pepper.
2. Heat some olive oil in a skillet over medium heat then saute chicken for 6 minutes a side, or until cooked all the way through. Remove toothpicks then serve.