Cheese-Stuffed Chicken Breasts With Sopaipillas - cooking recipe

Ingredients

1/2 c. chopped parsley
1/3 c. chopped cilantro (fresh coriander) leaves
1/4 c. shredded Monterey Jack cheese
1/4 c. Ricotta cheese
1 Tbsp. grated Parmesan cheese
1 large clove garlic, crushed
4 (8 oz. each) chicken breast halves
1/2 c. apple jelly
1/4 c. lime juice
Sopaipillas

Preparation

Preheat oven to 375\u00b0.
In a small bowl, combine parsley, 1/4 cup cilantro, cheeses and garlic.
With fingers, make a 1-inch pocket on rounded side of each chicken breast by carefully loosening skin.
Spoon 2 rounded tablepoonfuls filling into each pocket.
Place chicken, skin side up, in roasting pan.
Roast 25 minutes or until tender and golden.
(If desired, broil 2 minutes for crisp skin.)
In a small saucepan, melt apple jelly; add lime juice and remaining cilantro.
Brush over chicken.
If desired, garnish with cilantro.
Serve with Sopaipillas.
Makes 4 servings.