Windsor Star - - YOU -

Serves: 4 4 bone­less, skin­less chicken ■ breast halves (1 3/4 lbs/ 794 g to­tal, not thin-cut; with­out ten­der­loins) 1/2 cup (125 mL) shred­ded ■ part-skim moz­zarella cheese 1/4 cup (60 mL) finely chopped ■ roasted red pep­per 2 tbsp (30 mL) pit­ted, chopped ■ green olives 1 tbsp (15 mL) chopped fresh ■ basil leaves (may sub­sti­tute 1 tsp (5 mL) dried basil) 1/4 tsp (1 mL) salt ■ 1/4 tsp (1 mL) freshly ground ■ black pep­per 2 tbsp (30 mL) olive oil ■ 2 cloves gar­lic, minced ■ 1/2 cup (125 mL) no-salt-added ■ chicken broth 1 tbsp (15 mL) red wine vine­gar ■ 4 cups (1 L) baby arugula leaves ■

1. Cut a 3-inch (7.5-cm) long pocket into the thick side of each chicken breast (with­out cut­ting all the way through).

2. Com­bine the cheese, roasted red pep­per, olives and basil in a medium bowl, to form the filling.

3. Stuff some into the pocket of each chicken breast, us­ing all of it. Sea­son the out­side of the chicken with 1/8 tsp (0.5 mL) each salt and pep­per.

4. Heat 1 tbsp (15 mL) of oil in a large skil­let over medium heat. Once the oil shim­mers, add the stuffed chicken breasts and cook for 4 to 5 min­utes per side, un­til the cheese has melted, then trans­fer to a plate.

5. The chicken should be cooked through.

6. Add the re­main­ing tbsp (15 mL) of oil to the same skil­let. Once it’s hot, add the gar­lic and cook, stir­ring, for 30 sec­onds, then pour in the broth.

7. Once the liq­uid be­gins to bub­ble at the edges, stir to dis­solve any browned bits in the pan. Add the vine­gar and the re­main­ing 1/8 tsp (0.5 mL) each salt and pep­per, stir­ring to in­cor­po­rate.

8. To serve, di­vide the arugula among in­di­vid­ual plates. Top each por­tion with a stuffed chicken breast, then driz­zle with the pan juices. Serve warm.

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