Belgioioso Auribella Stuffed Chicken

3 oz. BelGioioso Auribella cheese, shredded
3 oz. fresh ricotta cheese
1 clove garlic, minced
1 tbsp. chopped flat-leaf parsley
1 pinch dried chili flakes
Salt and freshly ground pepper, to taste
4 (6 oz. each) chicken breast halves
Olive oil

Directions:

In a bowl, combine the cheeses, garlic, parsley, chili flakes and olives. Season with salt and pepper.

Cut a pocket into the thickest side of each chicken breast. Stuff the cheese mixture into each pocket. Close by pressing flesh together, securing with a toothpick if necessary. Season both sides with salt and pepper.

Heat oil in a large frying pan and cook the chicken on one side until golden brown, 6-7 minutes. Turn breast and cover with lid, just over the chicken, not the entire pan. Continue until chicken is cooked, 10-12 minutes. Slice chicken and serve over your favorite red sauce.

User Reviews:

I made this last night and it was awesome. I couldn't find Auribella cheese so I used BelGioioso Asiago instead, but it still turned out well. Easy and tasty, 2 things I like!

Submitted by Jessica on December 09, 2003

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