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Stuffed Chicken Breasts

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The combination of goat cheese and basil produces an elegant and delicious flavor that is topped by a rich decadent wine sauce.
Ingredients
  Chicken breast boneless skinless 4
  Goat cheese 1⁄4 Pound
  Basil 1⁄4 Cup (4 tbs), chopped
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Olive oil 2 Tablespoon
  Butter 3 Tablespoon
  Chicken broth 1⁄3 Cup (5.33 tbs)
  White wine 1⁄2 Cup (8 tbs)
Directions

1. Take a chicken breast and cut a 3 inch pocket on the side of the breast. In the thickest portion of the breast.
2. Using a butter knife spread the goat cheese in the pocket. Stuff with the basil.
3. Take a toothpick and secure the pocket opening.
4. Season with salt and pepper.
5. Heat the olive oil and 1/3 of the butter.
6. Fry each side for 2 to 3 minutes over high heat. Reduce the heat to low and add the chicken broth. Cook covered for an additional 8 to 10 minutes or until the chicken breast reaches an internal temperature of 160°F to 165°F.
7. Remove the chicken. Add the remaining butter and wine to the pan. Increase the heat to high. Stir and scrape the bottom of the pan. Cook for about 2 minutes.
8. Pour the sauce over the chicken and serve.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2
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