Cheesy Chicken Pockets

This weekend I attempted something rather interesting in the kitchen.  I like to think it only became interesting because I didn't have the necessary supplies to make it a success but I'll be honest with you, it was an epic fail.  However, had I had toothpicks, instead of grille skewers, I am sure (and by sure, I mean, maybe) it would have been particularly edible.  Either way, my husband is gracious and ate it anyways. So here's the deal.  For a small family of 2-4 people you only need three chicken breasts, I know right? Conveniently, this happens to be how our chicken breasts come packaged.  When beginning to prep, it is best to only partially defrost the chicken, as it is easier to butterfly when it isn't completely floppy. Yes, that's a technical term.  Some of you are already confused.  No worries, I am not a chef, just a meager house wife trying her hand at the stove.  So here's a nifty photo tutorial to help you get the hang of it.

Ingredients:

• 3 chicken breasts, trimmed
• 1-2 cups GOOD white cheese (your choice, just not processed)
• Fresh Garlic
• Salt & Pepper
• Olive Oil
• Toothpicks

Procedure:

1. Now usually, the purpose of butterflying a chicken breast is for something more fancy like chicken cordon bleu, but for this rustic recipe, when you butterfly the chicken go ahead and cut the breast completely into two separate halves.  We are not keeping the standard butterfly form simply because its a lot of meat.
2. Then, as the pictures show, cover in saran wrap and procede to beat the heck out of the chicken with meat tenderizer/hammer/rolling pin.... etc.  Why you ask? To make the chicken malleable & tender.
3. Repeat these steps with remaining chicken halves.
4. Once all breast halves are trimmed and beaten, get out your cheese. Personally, I enjoy Gouda, Mozarella and Parmigiano-Reggiano (fancy parmesan).  Any cheese you would eat on it's own will do. Grate cheese if in block form.
5. Now - here's where it gets a little tricky.  Take a chicken halve.  Place 1-2 tablespoons of cheese in "center" of breast. Get your tooth picks ready (take some out of the box so you don't contaminate them all with raw chicken gunk).  Take the two farthest "corners" of the breast and tent them together (i.e. pin them together with a toothpick or two if necessary).   Now here, you will notice the cheese starting to spill out.  Shove it back in.  Continue to tent the rest of the chicken breast until the cheese is safely secure.  Season with salt & pepper and mount freshly-pressed garlic on top.  Spread garlic evenly on surface.
6. Repeat with remaining chicken breasts.
7. Coat non-stick pan with olive oil.  Turn on medium-high. Wait for pan to heat!
8. Place chicken pockets in pan and sear on all sides - granted this may be a little difficult with toothpicks sticking out every which way - but stick with me it's worth it! (No pun intended)
9. Reduce heat to medium-low to maintain tenderness of meat.
10. Once chicken has been cooking through for a little while, try to remove toothpicks.  If chicken falls open, re-insert toothpick.  If chicken maintains form remove all other toothpicks.  Do this with all breasts, so that chicken can cook evenly on all sides.
11. Once chicken is completely cooked (make sure there is NO pink) remove from pan, plate with your favorite side (mine happen to be rice pilaf and caesar salad) and viola! You have a new way to cook that same old chicken.

NOW. I know this may sound complicated, but really it isn't.  Most of the included details are common knowledge, but for those of you who are as inexperienced as I am, or rather, as mistake-prone, you need the little details to get you through without a small kitchen fire.

ENJOY!