Chicken Breast with Parmesan and Basil filling

Ingredients

4 skinless chicken breasts (10-12 ounces each)

2 ounces Parmesan cheese, grated (about 1 cup)

2 ounces cream cheese, softened (about 1/4 cup)

1/4 cup minced fresh basil leaves

1 small clove garlic

1/8 tsp salt

1/8 tsp pepper

2 tbsp extra virgin olive oil

Instructions

1. Pat the chicken breasts dry. Using a paring knife and starting at the center edge of one of the breasts, cut a slit into the breast leaving a 1 inch border around all sides. You will be stuffing the filling into this slit.
2. Mix the cheeses, basil, garlic, salt, and pepper together until uniform. Reserve 1/4 cup of the filling. Divide the remaining filling into slit in each of the chicken breasts. Use toothpicks to cinch each of the slits closed.
3. Heat a 12-inch skillet over medium heat. Add olive oil and heat until shimmering. Place the chicken breasts in the pan without crowding. Cook without disturbing until browned on the bottoms, about 3-5 minutes. Flip the chicken breasts and cook, covered, until a thermometer registers 160 to 165 in the middle of the meat, about 5-10 more minutes. Just before removing the chicken from the pan, remove the pan from the heat and spoon 1 tablespoon of filling over each breast. Cover and let rest for one to two minutes, or until filling is melted over the chicken breasts.
4. Let chicken rest for 5 minutes before serving. (4 servings)