Rating: 3 stars
135 Ratings
  • 5 star values: 21
  • 4 star values: 29
  • 3 star values: 26
  • 2 star values: 26
  • 1 star values: 33
Kate Merker and Sara Quessenberry

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut a 2-inch pocket in the thickest part of each chicken breast.

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  • Dividing evenly, stuff the pockets with the cheese and season with ½ teaspoon salt and ¼ teaspoon pepper.

  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, 6 to 8 minutes per side.

  • Meanwhile, arrange the tomatoes and peppers on a plate. Drizzle with the remaining oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Serve with the chicken.

Nutrition Facts

418 calories; fat 24g; saturated fat 10g; cholesterol 119mg; sodium 837mg; protein 40g; carbohydrates 5g; sugars 3g; fiber 1g; iron 2mg; calcium 231mg.
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