Cheese-Stuffed Chicken Breasts With Sopaipillas

• 1/2 c. chopped parsley
• 1/3 c. chopped cilantro (fresh coriander) leaves
• 1/4 c. shredded Monterey Jack cheese
• 1/4 c. Ricotta cheese
• 1 Tbsp. grated Parmesan cheese
• 1 large clove garlic, crushed
• 4 (8 oz. each) chicken breast halves
• 1/2 c. apple jelly
• 1/4 c. lime juice
• Sopaipillas

1. Preheat oven to 375u0b0.
2. In a small bowl, combine parsley, 1/4 cup cilantro, cheeses and garlic.
3. With fingers, make a 1-inch pocket on rounded side of each chicken breast by carefully loosening skin.
4. Spoon 2 rounded tablepoonfuls filling into each pocket.
5. Place chicken, skin side up, in roasting pan.
6. Roast 25 minutes or until tender and golden.
7. (If desired, broil 2 minutes for crisp skin.)
8. In a small saucepan, melt apple jelly; add lime juice and remaining cilantro.
9. Brush over chicken.
10. If desired, garnish with cilantro.
11. Serve with Sopaipillas.
12. Makes 4 servings.

parsley, cilantro, shredded monterey jack cheese, ricotta cheese, parmesan cheese, clove garlic, chicken breast halves, apple jelly, lime juice, sopaipillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004694 (may not work)