Stuffed Chicken Breasts

• 4 boneless chicken breast halves
• 4 ounces soft cheese such as fresh goat's cheese, or ricotta
• 1/4 cup chopped herbs (one of a kind or a mix) such as chives, parsley, tarragon, dill, mint or basil
• Salt and freshly ground black pepper
• 2 tablespoons olive oil

1. With a slender knife cut a 3-inch pocket along length of thickest side of chicken (or have a butcher do this for you).
2. In a mixing bowl combine the cheese with chopped herbs of your choice and season to taste with salt and pepper.
3. Stuff a quarter of this mixture into each pocket and secure pocket with toothpicks.
4. Season the outside with salt and pepper.
5. Heat the olive oil in a non-stick pan and saute the chicken, skin side down for 5 to 6 minutes over moderate heat.
6. Turn over and cook for 5 minutes longer or until chicken is cooked through.
7. Remove toothpicks and serve over the salad.
8. Variation: instead of the cheese and herbs, stuff each chicken breast with about 2 to 4 tablespoons of another mixture which might include one or several ingredients such as slivered roasted peppers, pitted good black olives, sun-dried tomatoes, capers, anchovies, hot chilis, or other cheeses such as Mozzarella or Fontina.

chicken breast halves, soft cheese, herbs, salt, olive oil

Taken from www.foodnetwork.com/recipes/stuffed-chicken-breasts-recipe.html (may not work)