August 12, 2009
Normally I steer clear of chicken breasts as they all too often come out dry and boring. I’m a dark meat girl. Give me a hunky juicy thigh and ...
Edited by: Sheri Wetherell
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Yield: 4 servings
[edit] Ingredients
4 |
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6 |
|
1 |
cup fresh cilantro, finely chopped |
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Olive oil |
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Kosher salt |
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Fresh cracked black pepper |
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Lemon juice and zest |
[edit] Preparation
Step 1 |
Make a slice lengthwise through the middle of each breast taking care to not cut in half |
Step 2 |
Crush the garlic into a bowl with a garlic press or mash with the flat edge of a chefs knife to make a paste. |
Step 3 |
|
Step 4 |
Spread the garlic paste on the inside of each breast and pack in the chopped cilantro |
Step 5 |
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Step 6 |
In a large skillet, heat olive oil on medium-high. |
Step 7 |
Cook chicken on each side until golden brown and until juices run clear |
Step 8 |
Plate and squeeze fresh lemon juice over breasts and top with a bit of lemon zest |
[edit] Tools
[edit] About Cilantro Garlic Stuffed Chicken Breasts
In place of the cilantro you can substitute with parsley or basil.
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