Boneless, skinless chicken breasts
Three (to five) tangerines
Fresh Cheddar cheese
Fresh Mozzarella cheese
Fresh Parmasian cheese
Garlic salt, pepper, Italian seasoning
Soy sauce
Balsamic vinegar
Light olive oil
Butter
A light, but zesty, and very tasty sauce smothers cheese stuffed chicken breasts. This is a seasonal dish for us... our tangerine tree is the secret ingredient, but it only has fruit for a couple of months out of the year. If you don't have tangerines, I suppose some really sweet oranges would do just as well. If you're close by, stop in and I'll grab ya a couple, or just head on down to Publix.
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Ingredients Boneless, skinless chicken breasts Three (to five) tangerines Fresh Cheddar cheese Fresh Mozzarella cheese Fresh Parmasian cheese Garlic salt, pepper, Italian seasoning Soy sauce Balsamic vinegar Light olive oil Butter |
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Preparation:
1. Using a sharp filet knife, cut a pita bread style pocket into the
side of each chicken breast.
2. Slice the cheddar into small pieces to stuff the chicken.
3. Grate the mozzarella and parmasian cheeses.
4. Juice the tangerines and remove the seeds. The pulp can stay... it's
fine.
Instructions:
Season the chicken with garlic salt and pepper, and fry it up in some light
olive oil. If you happen to have an old cast iron frying pan, this is
great time to get it out. Anyway, once cooked, set the chicken aside to
cool. While that's cooling...
Pour off all but about a tablespoon of the olive oil, and add about a tablespoon of butter to the pan. Add just a few drops of the balsamic vinegar and about two tablespoons of Soy sauce. Stir constantly while bringing to a boil. Reduce heat and let it simmer until the sauce thickens. Make sure to stir it occasionally.
Now, while that's going on, stuff the pockets of the chicken with the bits of cheddar cheese. As soon as the sauce has thickened, pour it over the chicken. Then, top it with the mozzarella, then the parmasian. Finally, dust with just a little Italian seasoning, and bake until golden brown. Enjoy.
One little note -- the tangerines in my back yard are really sweet! Buying them these days is a crap shoot. So, if you get stuck with some that are a little lacking, add a teaspoon or two of brown sugar to get the sauce up to speed.