Cheddar and Hatch Chile Stuffed Chicken Breasts

• 1 cup shredded extra-sharp cheddar
• 3 ounces drained, canned chopped hatch chiles
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 4 (6-ounce) boneless, skinless chicken breasts

1. In a bowl, stir together the cheese and chiles.
2. Season to taste with salt and pepper.
3. Place each chicken breast, smooth-side-up, on a work surface.
4. Place the palm of one hand on top of one breast, then insert a pairing knife to make a length-wise pocket in each breast.
5. Divide the cheese filling between the breasts, stuffing them full.
6. Rub the chicken with the oil, then season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper.
7. Preheat the oven to 425F.
8. Place the chicken breasts on an oiled baking sheet and bake until cooked through, about 30 minutes.
9. Let stand 5 minutes before slicing and serving.

cheddar, hatch chiles, kosher salt, freshly ground black pepper, extravirgin olive oil, chicken breasts

Taken from www.foodandwine.com/recipes/cheddar-and-hatch-chile-stuffed-chicken-breasts (may not work)