Antipasto Party Chicken

Steps

1. Preheat oven to 350°F (175°C). Trim excess fat from chicken. Working with one chicken breast at a time, make a horizontal slit about 2-½ inches (6 cm) long and 1-½ inches (3.5 cm) deep into the thickest side of the breast. Don't worry if the pocket tears or has holes. To increase the size of the pocket, insert your finger into the opening and gently move it back and forth. Repeat with remaining breasts.

2. Stuff a rounded tablespoon (20 mL) of creamy cheese into each pocket. To evenly spread the cheese, gently press down and move your hand back and forth on top of each breast. Place in a buttered baking dish just large enough to snugly hold all the breasts, such as a 9×13 inch (2 L) baking dish.

3. Rub about a teaspoon (5 mL) of room temperature butter over each breast. Sprinkle with salt. Bake, uncovered, in a 350°F (180°C) oven for 30 minutes. Baste with pan juices. Continue baking for 10 minutes.

4. Then baste chicken with pan juices again. Spoon about 3 tablespoons (45 mL) of antipasto on the top of one breast. Gently spread until it covers about two-thirds of the breast. Repeat with remaining breasts. Return to the oven and continue baking, uncovered, for 10 minutes.

5. Place breasts on a platter or plates. Spoon some of the pan juices over top and scatter with parsley or coriander. Sliced green onions or sprigs of fresh thyme also work well. Accompany with mashed potatoes and crisp green beans drizzled with truffle oil. Covered and refrigerated, leftovers will keep well for at least 2 days.