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Minutes to Prepare: 30
Minutes to Cook: 20
Number of Servings: 4
5 free range chicken boobies 150g (5 1/4 oz) feta or gorgonzola dairy products, cut into small bits 1/2 Cup semi-dried garlic, halved (reserve some oil) 1 tbs. freshly sliced tarragon
By using a long, thin knife (and keeping the opening narrow), cut a horizontal slit over the thin, long border of your chicken breast very careful not to cut by way of. Using a narrow cutting knife, cut pockets into rooster, mix together cheese, garlic and tarragon, fill storage compartments with mixture and risk-free with toothpicks. Heat a couple of tbs. of oil by sun-dried tomatoes and pot fry chicken until cooked properly through. Serving Size: helps make 4 servings