30-Minute Recipe: Stuffed Chicken Breasts
How athletes can make a unique take on Caprese salad
After a hard workout, it's tempting to choose no-cook foods like takeout. In this series, chefs show you how to refuel with a healthy dinner that comes together in half an hour or less. Also in this series: Salmon Burgers, One-Pan Lamb Chops, Vegan Spring Salad and Spring Pork Chops
"This recipe is a creative spin on the classic three-ingredient salad with added protein via the chicken," says New York City-based chef Ashton Keefe. While it can also be made with mozzarella, this version calls for goat cheese, which might be easier to digest for people with dairy sensitivities. Plus, "the pan-seared jus acts as the perfect sauce to dip a piece of bread in if you're looking to add a post-workout carb."
2 split chicken breasts (bone-in, skin-on)
4 ounces goat cheese
1 handful basil, thinly sliced
1 lemon, zested
½ teaspoon salt, plus more for chicken
½ teaspoon red pepper flakes
One dozen or so tomatoes on the vine
2 tablespoons extra virgin olive oil
1. Preheat the oven to 400° F. Split chickens halfway through the breast to create a pocket. In a small bowl, combine goat cheese, basil, zest, ½ teaspoon salt, and red pepper flakes. Stuff chicken with this mixture.
2. Heat olive oil in a large ovenproof skillet over medium-high heat. Season both sides of the chicken with salt and sear chicken, skin-side down, cooking for 5 minutes before flipping. Add tomatoes to the side of the pan, drizzle with olive oil, and add a pinch of salt. Place the pan in the oven for 10 to 15 minutes or until the internal temperature of the chicken reaches 165° F.
To Serve: Place chicken on a plate along with the roasted tomatoes.