Very easy and incredibly flavorful. I used two different Sous Salts. The Grey Herb Sous Salt for the seasoning of the chicken and the Sun Dried Heirloom Tomato Sous Salt for the stuffing mixtures. Depending on how your oven cooks this will take approximately 10 mins to prep and 30 mins to cook.
- 4 boneless, skinless chicken breasts
- 4 ounces of goat cheese
- 2 ounces of sun dried tomato pesto (available at the markets, great pantry item)
- 1/2 cup Parmesan cheese
- 2 ounces grated Fontina
- 1 clove garlic
- 2 leaves of Kale finely sliced
- 1 teaspoon Sous Salt Grey Herb
- 1 teaspoon Sous Salt Sun Dried Tomato
- 2 Tablespoons Olive Oil
- Basil or Parsley for garnish
- Pepper to taste
- Preheat in a 375 degree oven a heavy skillet. I use a black iron skillet.
- Season the chicken breasts on both sides with the Grey Herb Sous Salt & Pepper and let them sit while you blend the stuffing mixture. In a food processor put the goat cheese, sun dried tomato pesto, 1/4 cup of the parmesan cheese, sliced Kale, garlic, Sun Dried Tomato Sous Salt and 1 Tablespoon of the Olive Oil. Blend the ingredients to a paste consistency. Depending on what type of sun dried tomato pesto you use you may need to add additional oil if you didn’t use one that is in oil to begin with. What you are looking for is a paste consistency that will be easy to fill the breasts with.
- Slice the chicken breasts on the top of each breast about 3 – 5 slits depending on how big the breasts are. Being careful to slice down only 2/3 of the breast to create a pocket. If you go too far you end up cutting your breast in pieces. Fill the pockets with as much of the mixture each pocket will hold. I do overfill a bit. You could also make one pocket in the side of the chicken if you prefer to stuff them that way.
- Sprinkle the parmesan cheese on top of the stuffed breasts then finish by placing the grated fontina on top of the parmesan on each breast.
- Open the oven and carefully put in a Tablespoon of Olive Oil in the skillet. Gently place the breasts in the skillet stuffed side up!
- Cook for 25-30 mins until the cheese is lightly brown and the breasts are cooked. Let them rest about 5 minutes on the counter before serving. Garnish with some sliced basil or parsley.