Herbed Stuffed Chicken- Gundersen Health System


 Herbed Stuffed Chicken

Makes 4 servings

Getting started

Equipment you will need: cast iron skillet, cutting board/chef knife, spatula

Preheat oven to 400°

Do right away when you get home: Action steps 1 & 2



1/2 tsp. fresh rosemary

2 oz. Canadian bacon

1/4 cup goat cheese


1. Chop rosemary and Canadian bacon into fine pieces. Combine ingredients in a bowl.


4 (6 oz) boneless skinless chicken breasts

1/4 tsp. salt

1/4 tsp. black pepper


2. Cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Stuff about 3 Tbsp. cheese mixture into each pocket. Close openings with toothpicks. Sprinkle chicken with salt and pepper.


Cooking spray


3. Heat skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan and cook 4 minutes. Turn chicken over and place pan in oven. Bake for 25 minutes or until chicken is done. Let stand 5 minutes.



4. Discard toothpicks. Cut chicken diagonally into 1/2-inch thick slices. Serve with pan juices.