Havarti-Stuffed Chicken With Tomato Salad

Photo: psfreeman

Try varying this recipe by substituting sharp Cheddar, Feta, or goat cheese for Havarti. Recipe by Kate Merker and Sara Quessenberry, August 2010. From the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/havarti-stuffed-chicken-00000000037520/index.html.

Yield: 4 servings
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  • 4 6-ounce boneless, skinless chicken breasts
  • 4 ounce(s) dill Havarti cheese, cut into small pieces
  • Kosher salt and black pepper
  • 3 tablespoon(s) olive oil
  • 1 pound(s) heirloom tomatoes, sliced
  • 4 pepperoncini peppers, thinly sliced


  1. 1. Cut a 2-inch pocket in the thickest part of each chicken breast.
  2. 2. Dividing evenly, stuff the pockets with the cheese and season with ½ teaspoon salt and ¼ teaspoon pepper.
  3. 3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, 6 to 8 minutes per side.
  4. 4. Meanwhile, arrange the tomatoes and peppers on a plate. Drizzle with the remaining oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Serve with the chicken.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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