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@thecheyennebullard: 160HP of pure CAN-AM chaos! 😈🔥 Wide suspension, big horsepower, and absolutely ZERO intentions of taking it easy! 💪💨 This Outlander came to make a statement! Would you send it on this beast? 👀👇 #CanAmOutlander #canam #atv #atvlifestyle #atvlife

Cheyenne Bullard
Cheyenne Bullard
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Friday 16 October 2026 22:06:20 GMT
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Mozzarella-Stuffed Chicken with Garlic Herb Butter Ingredients: 4 large boneless, skinless chicken breasts (about 2 lbs total) 1 1/4 cups shredded low-moisture mozzarella cheese 1 tablespoon olive oil 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1 teaspoon smoked paprika 3/4 teaspoon salt 1/2 teaspoon black pepper For the Garlic Herb Butter: 3 tablespoons unsalted butter 4 cloves garlic, minced 2 tablespoons fresh parsley, finely chopped 1 teaspoon fresh thyme leaves 1/4 teaspoon black pepper Directions: 1. Preheat your oven to 400°F (200°C). Lightly grease a medium baking dish and set aside. 2. Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a deep horizontal pocket into the thickest side of each chicken breast without slicing all the way through. 3. In a small bowl, combine the garlic powder, Italian seasoning, smoked paprika, salt, and black pepper. 4. Rub the seasoning mixture evenly over both sides of each chicken breast, including a little inside each pocket. 5. Divide the shredded mozzarella cheese evenly between the chicken breasts, packing it gently inside each pocket. Press the openings together and secure with toothpicks to help keep the cheese inside. 6. Heat the olive oil in a large frying pan over medium-high heat. Add the stuffed chicken breasts and sear for 2–3 minutes per side until lightly golden brown. 7. Carefully transfer the chicken breasts to the prepared baking dish. Bake uncovered for 15–20 minutes, or until the thickest part of the chicken reaches 165°F (74°C). The mozzarella should be melted and bubbling slightly around the openings. 8. While the chicken is baking, melt the butter in a small saucepan over low heat. Add the minced garlic and cook gently for about 30–45 seconds until fragrant. 9. Stir in the fresh parsley, thyme, and black pepper. Remove from the heat once the herbs are mixed into the melted garlic butter. 10. Remove the chicken from the oven and spoon the warm garlic herb butter generously over each breast, allowing the buttery juices to collect around the bottom of the baking dish. 11. Let the chicken rest for 5 minutes, then carefully remove the toothpicks. Slice one chicken breast into thick pieces to show the melted mozzarella center and serve with the garlic herb butter from the dish spooned over the top. Prep Time: 15 minutes Cook Time: 25–30 minutes Total Time: 40–45 minutes Servings: 4 | Calories: Approximately 500 per serving
Mozzarella-Stuffed Chicken with Garlic Herb Butter Ingredients: 4 large boneless, skinless chicken breasts (about 2 lbs total) 1 1/4 cups shredded low-moisture mozzarella cheese 1 tablespoon olive oil 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1 teaspoon smoked paprika 3/4 teaspoon salt 1/2 teaspoon black pepper For the Garlic Herb Butter: 3 tablespoons unsalted butter 4 cloves garlic, minced 2 tablespoons fresh parsley, finely chopped 1 teaspoon fresh thyme leaves 1/4 teaspoon black pepper Directions: 1. Preheat your oven to 400°F (200°C). Lightly grease a medium baking dish and set aside. 2. Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a deep horizontal pocket into the thickest side of each chicken breast without slicing all the way through. 3. In a small bowl, combine the garlic powder, Italian seasoning, smoked paprika, salt, and black pepper. 4. Rub the seasoning mixture evenly over both sides of each chicken breast, including a little inside each pocket. 5. Divide the shredded mozzarella cheese evenly between the chicken breasts, packing it gently inside each pocket. Press the openings together and secure with toothpicks to help keep the cheese inside. 6. Heat the olive oil in a large frying pan over medium-high heat. Add the stuffed chicken breasts and sear for 2–3 minutes per side until lightly golden brown. 7. Carefully transfer the chicken breasts to the prepared baking dish. Bake uncovered for 15–20 minutes, or until the thickest part of the chicken reaches 165°F (74°C). The mozzarella should be melted and bubbling slightly around the openings. 8. While the chicken is baking, melt the butter in a small saucepan over low heat. Add the minced garlic and cook gently for about 30–45 seconds until fragrant. 9. Stir in the fresh parsley, thyme, and black pepper. Remove from the heat once the herbs are mixed into the melted garlic butter. 10. Remove the chicken from the oven and spoon the warm garlic herb butter generously over each breast, allowing the buttery juices to collect around the bottom of the baking dish. 11. Let the chicken rest for 5 minutes, then carefully remove the toothpicks. Slice one chicken breast into thick pieces to show the melted mozzarella center and serve with the garlic herb butter from the dish spooned over the top. Prep Time: 15 minutes Cook Time: 25–30 minutes Total Time: 40–45 minutes Servings: 4 | Calories: Approximately 500 per serving
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