SUN-DRIED TOMATO-BASIL CHICKEN W/GOAT CHEESE
A while ago, a friend gave me a tip for baking chicken that helps keep it from drying out by wrapping it in foil. I tried it with my tomato-basil chicken recipe and while it didn't look quite "normal" it was so moist and delicious. I highly recommend using the "foil trick" when baking chicken, it makes such a big difference in the texture and moisture of the meat.
Provided by Alicia . @ahato
Categories Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees and cut 4 sheets of aluminum foil large enough to fold over chicken with extra to crimp and seal.
- Combine cheese, 1 Tbsp basil, tomatoes, garlic, 1/4 tsp salt and pepper in a mixing bowl. Mix until well combined. Cover and set in fridge while chicken is prepped.
- Rinse each chicken breasts and pat dry. Butterfly each chicken and pound out slightly with a meat mallet until they are about the same thickness.
- Fold a piece of foil in half to create a crease. Open and lay a piece of chicken into the crease open. Spoon 1/4 of the cheese mixture into the chicken and fold close.
- Drizzle about a 1/2 Tbsp olive oil over chicken and turn over. Pour about 1 Tbsp chicken broth over chicken. Sprinkle with a pinch of remaining salt and pepper, 1/4 tsp lemon rind and 1/4 tsp remaining chopped basil.
- Fold closed, rolling any open edges shut. Place packets in a baking dish close together and bake about 25-30 minutes. Remove from oven and let stand about 5-7 minutes before unfolding packets. Serve immediately after unfolding chicken.
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