Cilantro and Garlic Stuffed Chicken Breasts
4 chicken breasts
6 cloves garlic
1 cup fresh cilantro, finely chopped
Fresh cracked black pepper
Lemon juice and zest
Make a slice lengthwise through the middle of each breast taking care to not cut in half
Crush the garlic into a bowl with a garlic press or mash with the flat edge of a chefs knife to make a paste.
Mix in two liberal pinches of Kosher salt
Spread the garlic paste on the inside of each breast and pack in the chopped cilantro.
Season each side with salt and pepper
In a large skillet, heat olive oil on medium-high.
Cook chicken on each side until golden brown and until juices run clear. (After browning, try turning heat down and covering to finish cooking.) Moist and juicy.
Plate and squeeze fresh lemon juice over breasts and top with a bit of lemon zest
My Aunt Mimi created this easy, delicious, and healthy dish! Any fresh herb could be used: basil, marjoram, tarragon, parsley, sorrel, etc. Try adding roasted red pepper or sun dried tomato, too!
December 8, 2009