Herb and Cheese Stuffed Chicken

This dish is an easy way to jazz up a basic chicken breast!  It also is great if you have some leftover cheese spreads from Holiday parties!  Tonight I used a leftover herb and cheese spread that I had, super easy!  I have made this dish with blue cheese, feta and goat cheese as well.  This chicken is great served with Parmesan risotto and steamed broccoli.

Herb and Cheese Stuffed Chicken

6 chicken boneless breasts, pounded to 1 inch
1-2 cups spreadable herb cheese
coarse salt and pepper
olive oil

Heat oven to 425 degrees.  Line a jelly roll pan with parchment paper.

Place chicken breasts between two sheets of wax paper.  Pound out chicken until the breasts are right around 1 inch thick. 

Using a paring knife slice a slit in the breasts to create a pocket.

Place breasts on prepared pan.  Stuff each breast with about 1/4 cup of the cheese, some will allow for more or less depending on size. 

Drizzle with olive oil and sprinkle with coarse salt and pepper.

Bake in preheated oven for 15 minutes.

Allow to sit for 5 minutes before serving!