¼ cup MagicalButter ¼ cup Magical Olive Oil ¼ cup sun-dried tomatoes, julienned
4 large chicken breasts
4 ounces cream cheese
4 ounces fresh mozzarella cheese, diced
3 large garlic cloves, minced
2 ounces fresh basil, plus 4 large leaves
1 lemon, juice and zest
1 organic chicken bullion
½ cup chicken broth
Salt and freshly ground pepper to taste
Preheat your oven to 325°F.
In a large mixing bowl, thoroughly mix the cream cheese, butter, tomatoes, garlic, basil, lemon zest, and chicken bouillon.
With a long, thin paring knife, slice a pocket in each chicken breast.
Fill each breast evenly, and plug the pocket hole with a large basil leaf.
Heat a large sauté pan on medium-high, add the oil, and wait 2 minutes. Then, slowly add the chicken breasts one at a time. Allow 45-60 seconds before adding each successive breast.
Sauté the chicken for 3-4 minutes, flip, and cook for them another 3 minutes. Then, bake the pan on the center rack of the preheated oven for 20 minutes.
Remove the pan from the oven, and let rest for 7-10 minutes before serving your Italian Stuffed Chicken Breasts. Enjoy!
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