Cheese & Herb Stuffed Chicken Breast with Rustic Roasted Tomatoes

stuffed chicken breast with rustic roasted tomatoes

Part 3 in a 3 part series

Cheese & Herb Stuffed Chicken Breast with Rustic Roasted Tomatoes serves 2
See dairy-free version below too!

2 large organic chicken breasts, butterflied (see how here)
1 cup shredded cheese (asiago + aged cheddar is nice)
2 Tbs basil chiffonade
2 tsp fresh thyme (or 1/2 tsp dried)
1/2 tsp lemon zest
salt & pepper
2 Tbs olive or grapeseed oil
Roasted tomatoes + oil (about a cup cooked with garlic as described in part 1)

Preheat oven to 350.

Combine cheese, herbs and lemon zest in a small bowl. Open butterflied chicken breasts. Add 1/2 cup filling to each. Do your best to close the chicken completely around the filling. Sprinkle with salt & pepper.

Heat a saute pan over medium-high. Add 2 Tbs oil. When oil shimmers, carefully add chicken. Cook 7-8 minutes on the first side. When they are nicely browned, flip and put in oven. Cook 10-15 minutes in the oven or until cooked through. Let chicken rest 5 minutes.

Plate and top with roasted tomatoes.

And now, the dairy-free alternative...

Tofu & Kale Stuffed Chicken Breast with Roasted Tomatoes serves 2

stuffed chicken breast with rustic roasted tomatoes

Since I can't do cheese right now, I tried substituting this dairy-free filling for the cheese & herb filling above.

Tofu & Kale Stuffed Chicken Breast with Roasted Tomatoes

2 large organic chicken breasts, butterflied (see how here)
1 cup thinly sliced kale
1 cup crumbled firm organic tofu (4-5 ounces)
1/4 cup roasted tomatoes, roughly chopped
1/4 tsp garlic salt
1/4 tsp lemon pepper
salt & pepper
2 Tbs olive or grapeseed oil
Roasted tomatoes + oil (about a cup cooked with garlic as described in part 1)

Preheat oven to 350.

Combine kale through lemon pepper and stuff 1/2 cup into each butterflied chicken breast. Close the chicken breast around the filling. You may want to secure it with a wooden pick.

Heat a saute pan over medium-high. Add 2 Tbs oil. When oil shimmers, carefully add chicken. Cook 7-8 minutes on the first side. When they are nicely browned, flip and put in oven. Cook 10-15 minutes in the oven or until cooked through. Let chicken rest 5 minutes.

Plate and top with roasted tomatoes.

Check out this mouth-watering goodness...
Tofu & Kale Stuffed Chicken Breast with Roasted Tomatoes