Cheese Stuffed Chicken

Ingredients:

2 boneless, skinless chicken
breasts
1/2 cup shredded Cheddar
cheese
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup dry red wine

Preheat oven to 450 degrees F.

With sharp knife, cut 1-inch-long
slit in thick side of each breast.
Be careful not to go through the
other side.

Divide cheese evenly. Spoon
into breast slits, spreading it
around.

Sprinkle with basil.

Close breast tightly. If you like,
you may secure them with 2 or 3
toothpicks.

Place chicken breasts into deep
baking dish. Sprinkle with salt.

Pour wine over chicken.

Roast until well-browned, 30 to
40 minutes. Baste chicken every
10 minutes with liquid in baking
dish, using baster or spoon.

When instant-read thermometer
inserted in thickest part of
breast reads 165 degrees F,
chicken is done. Let chicken rest
5 minutes. Just before serving,
remove toothpicks and slice.
Serve with salad or vegetables.

An impressive dish to serve any company!

Cheese Stuffed Chicken

Adapted from

The New Chicken
Breast Cookbook