Fresh Mozzarella and Herb-Stuffed Chicken

Fresh herbs bring summer flavor to this hearty dish.

Recipe by Kimme Hargrove


½ cup all-purpose flour

Salt and pepper, to taste

1 teaspoon paprika

1 teaspoon garlic powder

4 large boneless skinless chicken breasts

2 tablespoons fresh parsley, chopped

3 tablespoons fresh basil, chopped

3 tablespoons fresh thyme, chopped

8 ounces fresh mozzarella cheese

3 tablespoons olive oil


Heat oven to 400°F.


Combine flour, salt, pepper, paprika and garlic powder in a shallow dish.


Cut each chicken breast in half to butterfly each piece starting at the

thickest end, being careful to not cut through, to create a pocket for stuffing.


Stuff chicken with fresh herbs and a slice of fresh mozzarella. Fold the outer edge of the chicken over, and dredge entire piece through the flour mixture.


Heat oil in a large oven-safe pan over medium-high heat. Place each chicken breast in the oil, and saute on each side for about 3 minutes or until golden brown, using tongs to flip.


Transfer the entire pan of chicken breasts to the oven, and cook for about 18-20 minutes, until chicken has an internal temperature of 165°F.

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