Tuesday, May 10, 2011

Garlic and Tomato Chicken

This idea came from Cabot Tomato and Basil cheese. I figured why not put it in chicken. I love cheese! This came out so good. I made the chicken on a bed of garlic potatoes.

For the potatoes:
I used half a small bag of little potatoes, cut into slices.
1/4 teaspoon Italian seasoning
1/2 teaspoon dried garlic
1/2 teaspoon dried onion
1 tablespoon olive oil
salt and pepper to taste
Mix all of these ingredients together and lay flat on the bottom of a baking dish.

For the chicken:
2 large boneless skinless chicken breast
2 thick slices of tomato basil cheese
1/2 teaspoon Italian seasoning
1/2 tespoon garlic
1/2 teaspoon oregano
1 can diced tomatoes
salt and pepper to taste

Butterfly chicken, make sure not to cut all the way through. Place your cheese in the middle. Add more or less cheese depending on your taste or the size of the chicken.
Once the chicken is sliced and the cheese is in, sprinkle chicken evenly on both sides with the Italian seasoning, garlic, salt and pepper.
Place the chicken on top of the potatoes. Cover the chicken with the tomatoes and then sprinkle the tomatoes with the oregano and some olive oil if you would like.

Bake at 350 for about 45 minutes until chicken is cooked.


Jacquelyn said...

This looks amazing- we're honored that our cheese was the inspiration! Thanks for sharing your recipe. I can't wait to try it! Our farm family owners appreciate your support :)

Laura said...

Thank you. Cabot garlic and dill cheese is so good on pizza too! I do have more recipes with Cabot cheese that I will try to post.