After a long day at work…don’t you just love going home and cooking and cleaning? Haha…Ok maybe not. And that’s where this recipe comes into play. Sometimes a girl’s just gotta have something quick and simple. But also tasty. Tasty is key here….b/c otherwise I’m back into the fridge within an hour digging around for something else to satisfy myself. And that’s not a good idea when I’m paying for a trainer and kicking my butt to get in shape!
This recipe is good on a few different levels because while it’s quick – it’s also healthy. Using these laughing cow cheeses have become a crutch for me. I love them. They have so many flavors available and they are pre-portioned so there is no error in measuring. Because….ok, admission here – it’s pretty hard to just eat an ounce of cheese or use ¼ c. of shredded cheese in a recipe – when you know it’s so much better if you use the entire bag! These Laughing Cow cheese wedges are a savior….35 calories only!
I am using the French Onion flavor today…but feel free to use whatever flavor you’d like. These were on sale last week – so I have two packages that I need to use up. They have a blue cheese flavor that I haven’t tried yet – but am excited to soon! I didn’t take a picture of the ingredients you’ll need…..but it’s like 6, including salt and pepper, so it would be a pretty boring picture anyways!
And here’s how you do this – basically – take each chicken breast and, using a paring knife, trim off the fat from the sides. Then using the same knife – cut a slice into the middle of the chicken breast from the side. Move the knife back and forth until you have a little pocket on the side of the chicken breast where you can stuff the cheese. Be careful to not cut too deep into the chicken breast so that you go through to the other side.
Season the chicken (top and bottom) with garlic, salt and pepper (other spices like oregano, chili, paprika would be good too – there’s lots of room for interpretation with this dish) and then start pre-heating your oven and a pan.
I like to cook this chicken in a pan that can go into the oven. Why? Because I think it gets the bottom of the chicken crispier – and I like crispy things.
Heat the pan over high heat with 2 t. olive oil. Once it’s hot – lay the chicken in the pan and leave it alone for 3 minutes. After three minutes, transfer the pan to the oven and continue to bake the chicken at 375 for about 15-20 minutes – or until done (times vary depending on size of chicken breasts).
Remove from the oven – and now…..this is important — Do Not use your bare hand to grab the handle on the pan! I say this – even though it seems obvious – because without fail – I burn myself every time! I tell myself – over and over in my head – do not grab the handle. Then I’ll go in to take the chicken out of the pan – and grab the freaking handle! And btw – it hurts. So that’s my warning……I don’t heed it for some reason – I hope you guys are smarter than I am!
I served the chicken with some roasted mushrooms and fennel for myself – but made some broccoli cheddar rice for N – yeah, the kind out of a bag. Like I said – girl’s gotta take it easy sometimes!
Chicken Breasts Stuffed w. Cheese
4 boneless skinless chicken breasts
1 ½ t. salt
1 t. pepper
1 t. garlic powder
6 wedges light laughing cow cheese – any flavor
2 t. olive oil
- Preheat oven to 375.
- Trim chicken with paring knife – and using the same paring knife – slice a pocket into the side of the chicken breast. Starting with the thickest side of the chicken, and moving the knife back and forth slowly until you have a pocket to stuff the cheese into.
- Stuff the chicken with 1 and ½ wedges of the laughing cow cheese.
- Preheat oven proof pan over medium high heat with 2 t. of olive oil.
- Season chicken with salt and pepper on both sides.
- Lay chicken into hot pan – allow to cook for 3 minutes.
- After 3 minutes, put entire oven proof pan into the oven and bake until chicken cooked through completely – 15 – 20 minutes.
- Remove from oven – making sure to keep bare hands off the pan handle.
- Serve with roasted or steamed veggies.