| Chicken Breasts Stuffed with Dried Tomatoes and Basil |
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| A blend of dried tomatoes, Parmesan, and basil, tucked under the chicken skin, gives this dish Mediterranean gusto. |
| Prep: 15 minutes Cook: 35 minutes |
| Ingredients |
| 1/4 cup chopped fresh basil plus additional leaves 2 tablespoons coarsely chopped oil-packed dried tomatoes plus 1 tablespoon oil from dried tomatoes 3 tablespoons freshly grated Parmesan cheese 1/2 teaspoon coarsely ground black pepper 4 medium bone-in chicken breast halves (2 pounds) 1/2 teaspoon salt |
| Directions |
| 1. Preheat oven to 425°F. In small bowl, combine chopped basil, dried tomatoes, Parmesan, and 1/4 teaspoon pepper until well blended. 2. Carefully push fingertips between skin and meat of each chicken breast half to form pocket; place some basil mixture in each pocket. Arrange chicken, skin side up, in small roasting pan (13" by 9"). Brush with dried-tomato oil; sprinkle with salt and remaining 1/4 teaspoon pepper. 3. Bake chicken, basting occasionally with pan drippings, until juices run clear when thickest part of chicken is pierced with tip of knife, 35 to 40 minutes. 4. Transfer chicken to warm platter; garnish with basil leaves to serve. Makes 4 main-dish servings. Recipe from Good Housekeeping |
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| June Weisert Hall - Jmariehall@aol.com Richard Gayle Weisert - rikgw@bellsouth.net Noreen Berry Smalley - njsmalley@sbcglobal.net |
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