Late summer always makes me more grateful that I grow a lot of my own herbs– things like basil are hitting the peak of its growth for the year, so there is a nearly perpetual supply on the porch. I can pretty much use as much as I want, and the plant will regenerate within ten days… I’m a bit of a nerd, but you’ve got to admit that it’s pretty cool!
The surge in supply definitely influences what I make– especially when other groceries start to run low. There are certain ingredients that are meant to be eaten together–like tomato, basil, and mozzarella. I mean, just look at that…
I’ve learned you can pretty much stuff a chicken breast with anything–so why not this perfect trio? I used dried tomatoes this time, to keep the filling from getting too wet. You could try using fresh tomatoes, but think about it; all that extra water would literally steam the inside of the chicken. Disgusting.
The stuffing is similar to the tomato-almond pesto I posted last year, but adjusted so that the flavors get more intense while they heat up.
This chicken would work well in a sandwich or with a side of risotto, but when time is short, a salad with arugula, or spinach does the trick.
2 Chicken Breasts
2 Cups Dried Tomatoes, minced
4 Cups Arugula
1 Cup Mozzarella, cubed
1/2 Cup Parmesan, grated
4 Tbs Basil, sliced thinly
1 Tbs Balsamic Vinegar
2 Tbs Olive Oil
1 Tbs Chili Flakes
1 Tsp Garlic Powder
1 Tsp Dried Thyme
Salt & Pepper to taste
- Combine minced dried tomato, basil, mozzarella, parmesan, chili flakes, garlic, salt and pepper in a large bowl. Stir in Olive oil, and balsamic vinegar, and mix well.
- Season chicken with salt, pepper, garlic powder, and dried thyme. then use a sharp knife to slice a pocket into the thickest part of the breast. Use a spoon to stuff the chicken, then cover an refrigerate for thirty minutes.
- Preheat the oven to 425 degrees, and place a heavy pan on med-high heat with a small amount of vegetable oil. Sear the chicken on both sides, then transfer to the oven for roughly twenty-five minutes– or until fully cooked. Let the meat rest for fifteen minutes before slicing.
- Plate and serve.