Chicken Breasts Stuffed with Cheese, Tomato, Basil (Everyday Food # 32, p 104)

PREP : Easy
TASTE : Very Good
REPEAT : Yes

Well, the recipe called for bone in chicken breast halves. After making it I looked more closely and saw the skin on. This would have helped it from turning out as dry as it did. Other than that, it is an EASY recipe that everyone loved. I also used shredded cheese instead of a slice, which have made a difference. Finally, I thawed out two packs of chicken which ended up being 2 breasts and numerous tenders! I ended up putting the filling on top of the chicken tenders and they got overcooked. Definitely want to stuff, and probably use the bone in, skin on chicken.

Also, the recipe called for 1 t of salt in the filling. This seemed far too high and I only used a fraction and it was fine.

Recipe recap : (Abridged)

1. Preheat oven to 450
2. Slice chicken (if needed) and/or flatten to make room for filling.
3. Chop up 1/2 c. fresh packed basil leaves, about 8 sun dried tomatoes (packed in oil), 2 garlic cloves and 1 t fresh grated orange zest (skipped this part), (1 t?) salt and pepper.
4. Divide mix into 4 bone-in, chicken breasts.
5. Add 1 slice of mozzarella and close up with toothpicks.
6. Roast on baking sheet about 30-35 minutes.
   

Served with linguine with garlic cream puree. MMMmmmm...