6-17: Chicken Breast with Cheesy Filling

There was apparently a week in April 1992 (can’t say that without thinking of this) when my mom was on a tear through this book–7-14: Easy-to-Make Pork Casserole is from two days earlier, and there’s a few more coming up from that same time period.  6-17: Chicken Breast with Cheesy Filling seems like something my mom would have been all about–she loves chicken breasts and blue cheese.

6-17 Chicken Breast with Cheesy Filling

Stuffed chicken breasts aren’t new territory for Simply Delicious6-4: Easy Stuffed Chicken Breasts and 6-25: Salmon-Filled Chicken Breasts are two variations on the concept that I’ve already covered.


6-17 Chicken Breast with Cheesy Filling1

I never have the fancy pepper they ask for, so we’re going with plain black pepper for this one. I’m the only one eating it anyway–blue cheese and whipping cream is a lactose-filled monstrosity.


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Ingredients. Using chicken thighs instead of breasts because that’s usually what I have (and prefer). Decided to use thyme AND tarragon because why not both?


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See? Thighs can be trimmed and sliced to work just like chicken breasts, and without the danger of drying out quickly!


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Stuffed my sliced chicken thighs with the blue cheese mixture.


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Brushed the outsides with the soy sauce mixture.


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Poured in the cream and got some swirls with the soy sauce mixture.


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After baking–that one that had the fat still on top got some nice color (the one on left).


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Final plate–that golden fat on top was too much to resist. I got crazy and garnished it with a bit of parsley. Simple, but if you can eat dairy, pretty good.

Grade: A


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