Bloggers Adam and Joanne Gallagher from Inspired Taste make a quick meal by stuffing chicken breasts with creamy dill Havarti cheese, then baking them.
Chicken
- 2
- boneless skinless chicken breasts
- 4
- oz dill Havarti cheese, sliced
- 1
- tablespoon butter, melted
- 1/4
- teaspoon Italian seasoning
- Salt and freshly ground pepper to taste
Salad
- 1
- medium tomato, sliced
- 1/2
- cup sliced English (seedless) cucumbers
- 2
- teaspoons olive oil
- Salt and freshly ground pepper to taste
- 1Heat oven to 400°F. Lightly spray small shallow baking dish with cooking spray.
- 2Cut a pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Place sliced cheese in pockets. Brush chicken with melted butter; sprinkle with Italian seasoning, salt and pepper. Place in baking dish.
- 3Bake uncovered 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- 4On each of 2 plates, arrange tomato and cucumber slices. Drizzle with oil; sprinkle with salt and pepper. Place 1 chicken breast on each plate.
Expert Tips
Stuff 1 to 2 thin slices of deli ham in the pocket of each chicken breast, and you’ll have Havarti chicken cordon bleu, but without the typical breading.
Instead of a salad, serve the chicken with steamed vegetables such as broccoli or green beans.
English cucumbers, also known as hothouse cucumbers, don’t have the waxy coating of regular cucumbers (you’ll find them wrapped in plastic), and while they aren’t completely seedless, they have fewer and smaller seeds than other varieties.
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