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Cheese-Stuffed Chicken Breasts

Source and licence

"Cheese-Stuffed Chicken Breasts" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cheese-Stuffed_Chicken_Breasts, revision 4518712), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cheese-Stuffed_Chicken_Breasts&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518712

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Combine ¼ tsp salt, ¼ tsp black pepper, cornbread, fruit, jelly, and cheese. Pour into a gallon (4 liter) size zip-top bag with a very small hole snipped in one of the bottom corners.
  2. Using a narrow boning knife, make a slit in one of the chicken breast's side, but not all the way through. Repeat until all chicken has been cut.
  3. Fill the slits ⅔ of the way full with the cornbread mixture. Brush the edges with honey and press together to seal. Tie closed with kitchen twine.
  4. Place the chicken in a large roasting pan. Brush with olive oil and season each piece liberally with remaining salt and pepper.
  5. Insert a probe thermometer in one of the pieces, but not touching stuffing. Place pan in the center of a 400°F (205°C) oven and cook until internal temperature reaches 165°F (74°C)
  6. Remove to a plate and cover with aluminum foil. Let rest 7 minutes before removing thermometer and untying. Serve warm.