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Tuesday, March 15, 2011

Chicken Breasts Stuffed with Mustard Greens and Bergenost Cheese

Chicken Breasts Stuffed with Mustard Greens and Bergenost Cheese

Much like classic Chicken Kiev, Chicken Cordon Bleu, this is stuffed chicken breast dish. Stuffing can be anything - like the Pesto Sun-dried Tomato Feta Chicken, or greens and cheese as in this recipe.

Any favorite cheese would work. I had a small chunk of buttery Bergenost, some (non-smoked) Gouda, and some Colby-Jack which is what I ended up using. A combination of fresh mustard greens, Swiss chard and baby spinach leaves worked well. But, any favorite greens would be fine, I'm sure.

These Chicken Breasts Stuffed with Mustard Greens and Cheese are served here with Asparagus Salad.

2 boneless skinless chicken breasts (even-sized for uniform cooking)
a handful of greens - mustard, chards, spinach
Bergenost, Gouda, Colby-Jack cheeses
salt and pepper to taste
a few teaspoon olive oil, or canola oil, or butter if preferred
marinade: red wine vinegar (optional)

  1. Pre-heat the oven to 400°F
  2. Marinate the chicken in red wine vinegar for 15-20 minutes, if preferred
  3. Slit the chicken breasts to make a pocket into which the stuffing can be introduced
  4. Stuff with cheese and greens, season with salt and pepper, place in a baking sheet, brush with oil, cover with Aluminium foil and bake at 400°F for about 25 minutes
  5. Remove the foil, brush with oil cook uncovered for another 8-10 minutes
  6. Check for doneness - juices run clear, internal temperature is 170°F
  7. Optional: Before serving, heat oil in a pan and brown the sides to desired richness

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