This recipe is something that you can prepare in literately a few minutes, no blenders, no heavy tools, no magic stand mixers, just a sharp knife and a fork. As for the ingredients, well, you probably have them at home already or can pick them up just as quickly. By the looks of it you might say it looks a bit bland, some basil, some blue cheese… what’s this all about? How will this be tasty? It’s in the filling and what it magically does to the chicken as it bakes (yes you don’t even have to wash any pots or fry anything)
The filling is comprised of some simple yet flavorful blue cheese, soft butter, fresh basil, sea salt and fresh black pepper. Simple as that.
The mixture comes together with a few mashes of a fork and that’s as hard as this gets. This blue cheese butter mixture is then stuffed into the chicken by cutting a slit in the middle of the chicken. A pocket is formed (don’t cut through to the other side) and using your fingers, or a small spoon, half of the mixture is pushed into each chicken breast.
The blue cheese stuffed chicken breast is then placed on a slightly greased rimmed baking sheet, sprinkled with extra salt, pepper, and dried basil, and popped into the oven. Now the next part is very important, the blue cheese mixture will bubble out a bit and this is what flavors the rest of the chicken.
As the butter cheese mixture melts it self bastes the bottom of the chicken, your job is to occasionally peek into the oven and using a brush baste the top of the chicken breast to get that coat of flavor on top. The stuffed chicken breasts are turned once after about 10-15 minutes for even cooking. The chicken is done when all of the sides appear golden brown and the juices run clear when pierced.
I think the best thing about this dish, besides it being crazy easy and tasty, is the stuck on butter blue cheese on the baking sheet… when you pick it off and eat it, it almost resembles little cheese crisps.
- 2 chicken breasts, boneless and skinless
- 1/4 cup blue cheese, crumbled
- 1 tablespoon unsalted butter, softened
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon fresh basil, finely chopped
- Preheat oven to 400F degrees (200C)
- In a small bowl combine butter, basil, blue cheese, and a pinch of salt and pepper, mix well until well blended.
- Place your palm to hold the chicken tightly in place and cut a horizontal line through the thickest side of the chicken breast. You should form a hole or pocket for the filling without cutting through to the other side. Using a sharp thin knife works best for this.
- With a small spoon or your fingers stuff the cheese mixture into the pocket of the chicken breast. Generously salt and pepper both sides of the chicken breasts. Sprinkle with a bit of dried basil.
- Place chicken on a lightly greased baking sheet with rims (as the butter cheese mixture will drip out of the chicken while baking). Bake for 15 minutes on each side, occasionally brushing with butter drippings. Baking time will vary on the size of the chicken breast, chicken will be done when golden brown and starting to crisp.
- Allow chicken to rest 2-5 minutes before serving.