Havarti-Stuffed Chicken With Tomato Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
4 6-ounce boneless, skinless chicken breasts |
4 ounce(s) dill havarti cheese, cut into small pieces |
kosher salt and black pepper |
3 tablespoon(s) olive oil |
1 pound(s) heirloom tomatoes, sliced |
4 pepperoncini peppers, thinly sliced |
Directions:
1. Cut a 2-inch pocket in the thickest part of each chicken breast.
2. Dividing evenly, stuff the pockets with the cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, 6 to 8 minutes per side.
4. Meanwhile, arrange the tomatoes and peppers on a plate. Drizzle with the remaining oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve with the chicken.
|
|