Dear Boneless Chicken Breast,

I’m sorry. For the last couple of years I have been avoiding you, claiming a disdain for your simplicity and calling you flavorless. We had been friends for years and then one day I just dropped you. I thought I was moving onto better things, roasting whole chickens and braising chicken legs, but now I realize that I was wrong.

You are a wonderful, fast-cooking, lean protein that needs to be handled with a bit of care. Thinking back, I can’t believe the way I treated you, simply tossing you onto the grill without any thought to your needs. No wonder you tasted a bit bland.

I now know that all you ever wanted was a bit of T.L.C. Maybe a bit of a cheese stuffing to help prevent you from drying out? Or a quick and delicious sauce that accentuates your flavor? If you’ll take me back, I can honestly say that I’ve changed, and this time around I will treat you right.

Affectionately yours,

Sue

recipe notes:

• Adding a bit of stuffing to boneless chicken breasts boosts the flavor a little, and the stuffing options are endless. This time I used a bit of smoked mozzerella cheese, but in the past I’ve added mushrooms, sun-dried tomatoes, goat cheese - it’s a great time to get creative.
• There are two stuffing techniques; one way is to pound the chicken thin, add the stuffing to the top, and then roll it up (this looks great, especially for a dinner party). The second is my quick and easy “weeknight” way, slicing a pocket into the side of the chicken breast (same great taste, easier technique).
• I prefer to buy boneless chicken breasts that still have the skin on; it adds quite a bit of flavor, and is well worth a few extra calories.
• I ran across a version of this balsamic cream sauce while dining at the Black Sheep Bistro in Vergennes, VT. It’s easy to make and is a perfect compliment to chicken.
• I served this with a side of braised greens - they would also be a great stuffing option.

stuffed chicken breasts with balsamic cream sauce

(serves 4)

• 4 chicken breasts
• sea salt and fresh ground pepper
• 1 cup grated mozzarella
• 4 tablespoons olive oil (divided)
• 1/2 red onion, minced
• 3 tablespoons balsamic vinegar
• 1/4 cup chicken stock
• 3/4 cup heavy cream

Preheat the oven to 375.

Wash and trim the chicken breasts and use a paper towel to pat dry. Season with a generous pinch of sea salt and fresh ground pepper. Using a small knife, carefully slice a notch into the side of the chicken breast. Work slowly, moving the knife back and forth to expand the pocket. If you break through to the surface, don’t worry, it will still work out. Stuff the pocket with the grated mozzarella (or your chosen filling) and press around the open edge to help seal the pocket.

In a large oven-proof, heavy-bottomed skillet (cast-iron is ideal) heat 2 tablespoons of the olive oil and add the chicken skin-side down. Cook for about five minutes; you will see the chicken cook through by about half. Transfer the chicken to the oven (without flipping) and continue to cook until it is cooked through (internal temp of 165+), about 10 minutes.

While the chicken roasts in the oven, put together the sauce. In a small saucepan add 2 tablespoons of olive oil, the minced onion and a pinch of sea salt. Stir frequently and saute until the onion softens, about 3 minutes. Add the balsamic vinegar and saute for a minute, stirring to combine. Add the chicken stock and cream and bring to a simmer, allowing all of the ingredients to mingle. Remove from the heat and pour over cooked chicken breasts. Serve immediately and enjoy!

more stuffed chicken breast recipes from favorite food blogs:

Kalyn’s Kitchen: Baked Chicken Breasts Stuffed with Sage-Pecan Pesto and Feta

Simply Recipes: Stuffed Herb Chicken Boursin Cheese

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