2 boneless skinless chicken breasts

1 tbsp minced fresh parsley

1 tbsp of minced fresh basil

1/2 tbsp of minced fresh dill weed

1 large garlic clove

1/2 cup freshly grated Parmesan cheese

2 tbsp freshly grated Parmesan cheese for topping


fresh cracked black pepper


In a small mixing bowl, combine minced herbs, grated garlic clove and some salt and pepper. Mix well. Set aside a little bit of herb mixture for rubbing the chicken.

Add 1/2 cup of Parmesan cheese and mix until evenly distributed. Set aside.

Butterfly the chicken breasts: lay the chicken breast flat on the cutting board, slice the breast in half widthwise right in the center, (DO NOT cut all the way though,) cut almost to the other edge.

Pack the chicken breasts with the herb mixture, half the mixture in each chicken breast. Press the chicken together, tight. (Repeat with the other chicken breast.)

Preheat some oil in the skillet on medium heat. Rub the remaining herb mixture over the stuffed chicken breasts. Cook on medium heat until completely done. (about 7-10 minutes of each side, depending on the size of the chicken breast.)

Top off with remaining Parmesan cheese and serve.


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