Filling chicken breasts seems simple enough -- until the fillings melt and leak out into the pan. Three common errors are at the root of this problem -- too small a pocket, too much filling and warm ingredients. Fix those issues and you'll likely meet with success.
Step 1
Buy regular chicken breasts, not fillets or tenders. These cuts are too thin and won't hold the stuffing well. Unwrap the chicken breasts and pat them dry with a paper towel.
Step 2
Set the chicken breasts on a cutting board. Use a sharp knife to make an opening midway between the top and bottom of the meat. Slide the knife into this opening and move it back and forth to make a horizontal pocket.
Step 3
Sweep your finger into the pocket to remove any attached fibers and to slightly enlarge it so it will hold in the filling.
Step 4
Poke a small amount of stuffing into the pocket. Use your finger to distribute it evenly. Use no more than 2 or 3 ounces of stuffing. If you overstuff the chicken breasts, the stuffing will almost certainly leak.
Step 5
Place stuffed chicken breasts on a baking sheet and put them in the freezer for 10 minutes. This quick chilling firms up the stuffing so it's less likely to melt and leak out during cooking.
Step 6
Insert a toothpick into each chicken breast to keep the pocket closed. Remove the toothpicks before serving.