How Do You Make Chicken Breasts Stuffed With Basil And Mozzarella?
Large chicken breasts can be cut open and stuffed with any number of fillings; while impressive, this technique is easy to master. This recipe uses fresh mozzarella cheese and basil. See Tips for more stuffing ideas. Serves four. Heat the oven to 400 degrees F. Wrap each slice of cheese with two basil leaves. Cut the pocket in each breast. Start by laying the breasts skin-side down on the cutting board. Use a sharp knife to cut two overlapping flaps in the bottom of the breast. Cut it so it resembles a trifold wallet, with two opposing flaps. The top flap should completely overlap the bottom one. Place the mozzarella and basil pieces inside each breast, under the flaps, and fold the flaps back in place. Secure the top flap with two or three toothpicks. Season the outside of each breast with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the oil when the skillet is hot, swirl it to coat the bottom, and add each breast skin-side down. The chicken should sizzle
