Chicken Breasts Stuffed w/ Asiago Cheese in Lemon Sage Sauce
6 skinless, boneless chicken breasts
6 slices Asiago cheese, each about 4x1 ½ in. thick
¼ tsp salt
¼ tsp freshly ground pepper
3 Tbsp lemon juice (I use more cause I like it lemony)
2 Tbsp butter
12 fresh sage leaves, roughly chopped
1/4 cup chicken broth
1. Preheat over to 350 degrees F. Cut a 2 ½ in. pocket through the thicker side of each breast, stopping ½ in. from the top of the breast and ½ in. from the side. Lay the breasts on a sheet or plastic wrap with the pocket facing you and place a second sheet of plastic wrap on top. Using a meat mallet, lightly pound the thick end of the breast so the sides are of thickness.
2. Break each slice of cheese in half and place two pieces in each pocket of the chicken. Season the chicken with the salt and pepper and lightly rub with 1 ½ Tbsp. of the lemon juice to moisten.
3. Divide 1 ½ Tbsp. butter in half and melt in 2, 12in. ovenproof skillets. Add the breasts, round side down, and scatter sage pieces in the skillets. Cook breasts until golden, 3 minutes: turn them and place skillets in oven until chicken is just cooked through. 5 minutes.
4. Transfer chicken to a warm plate. Add the rest of the lemon juice and chicken broth to one of the skillets over low heat, scraping up the browned bits, and transfer all to the other skillet. Increase the heat to medium-high and add the remaining butter, swirling the skillet until the sauce comes to a boil. Reduce until slightly syrupy, 2 minutes. Spoon over chicken and serve.
The chicken is good alone with cooked vegetables, but I really like the chicken and sauce served over pasta. Enjoy!
You'll notice there are only 4 chicken breasts in the picture. That's because I only have one skillet that can go in the oven and it only fits 4. I therefore adjust the recipe accordingly. :)