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Lemon-Herb Stuffed Chicken Breasts

Juicy chicken breasts are carefully slit to create pockets, then filled with a flavorful mixture of cheese, fresh herbs, and lemon juice. Searing in a skillet gives them a golden crust before baking ensures they’re cooked through, resulting in tender, flavorful stuffed chicken with a bright, aromatic filling that oozes slightly when sliced.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless and skinless
  • 1/2 cup mozzarella or feta cheese crumbled or shredded
  • 1/4 cup fresh parsley chopped
  • 1 tbsp lemon juice freshly squeezed
  • 2 tbsp olive oil for searing
  • to taste salt and pepper seasoning
  • 4 toothpicks toothpicks to secure stuffing

Equipment

  • Sharp paring knife
  • Mixing bowl
  • Oven-safe skillet
  • Meat thermometer
  • Toothpicks

Method
 

  1. Preheat your oven to 190°C (375°F) and gather all your ingredients and tools to keep everything within reach.
  2. Lay each chicken breast flat on a cutting board and use a sharp paring knife to carefully cut a pocket into the side of each, ensuring not to cut all the way through—this creates a space for your filling.
  3. In a mixing bowl, combine the cheese, chopped herbs, and lemon juice, stirring until well mixed and slightly creamy.
  4. Stuff each pocket generously with the cheese mixture, pressing gently to pack the filling inside. Secure the opening with toothpicks to prevent spilling during cooking.
  5. Heat the olive oil in an oven-safe skillet over medium-high heat until shimmering and fragrant, then carefully place the stuffed breasts in the pan.
  6. Sear each side of the chicken breasts for about 3-4 minutes, or until they develop a golden-brown crust and smell nutty and inviting.
  7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 75°C (165°F) and the chicken is cooked through.
  8. Once cooked, remove the skillet from the oven and let the chicken rest for about 5 minutes to allow the juices to settle, keeping it moist and tender.
  9. Carefully remove the toothpicks and transfer the stuffed chicken to a serving plate. Garnish with additional herbs or a drizzle of olive oil if desired.
  10. Slice into the chicken to reveal the melty cheese and bright herbs inside, then serve hot for a satisfying, flavorful meal.

Notes

For extra flavor, add a splash of balsamic vinegar or a sprinkle of red pepper flakes before serving. Be sure to rest the chicken so the juices redistribute, ensuring each slice is juicy.