Chicken With Goats Cheese


Chicken With Goats Cheese is a new gourmet pizza place that just opened in the Elm Road neighborhood of Quincy. I have eaten there twice and it’s a slice of heaven! Chicken With Goats Cheese is owned by the same people who own South End Pizza which is also one of my favorites.

Chicken with Goat Cheese and Figs

This is a simple and elegant preparation for boneless, skinless chicken breast.

What to buy: Fresh figs can be found in grocery stores during the summer and early fall. Otherwise substitute dried figs by slicing them in half and adding them to the port reduction when the chicken broth is added.

  • Yield: 6 servings
  • Difficulty: Easy
  • Total: 1 hr

Ingredients (11)

  • 6 tablespoons unsalted butter (3/4 stick)
  • 4 medium shallots, sliced paper thin
  • Salt
  • Freshly ground black pepper
  • 2 cups port wine (tawny or reserve)
  • 2 cups low-sodium chicken broth
  • 6 ounces chèvre (fresh goat cheese)
  • 2 tablespoons coarsely chopped thyme
  • 6 boneless, skinless chicken breasts (about 3 pounds total)
  • 2 tablespoons olive oil
  • 10 medium fresh figs, halved lengthwise


  1. Heat the oven to 400°F and arrange a rack in the middle.
  2. Melt 1 tablespoon of the butter in a medium frying pan over medium heat. When it foams, add the shallots, season with salt and pepper, and cook, stirring occasionally, until softened and golden brown. Transfer to a plate and set aside.
  3. Add the port to the frying pan and bring to a boil over high heat. Reduce the heat to medium and continue to simmer until the port is reduced by half, about 6 to 10 minutes. Add the broth and reduce by half again (you should have about 2 cups); remove from heat and set aside. Meanwhile, mix together the reserved shallots, cheese, and 1 tablespoon of the thyme in a small bowl until evenly incorporated. Divide into 6 portions and set aside.
  4. Make pockets in the chicken by laying 1 breast on a cutting board and using a sharp knife to slice horizontally about three-quarters of the way through the meat. Move the knife in a fanning motion to slightly enlarge the pocket (be careful not to cut all the way through); repeat with the remaining chicken breasts. Season the chicken all over with salt and pepper and stuff the divided shallot filling into the pockets.
  5. Heat the olive oil and 2 tablespoons of the butter in a large frying pan over medium-high heat. When the butter foams, add 3 of the chicken breasts and cook until golden brown, about 3 minutes. Flip and repeat. Remove and repeat with the remaining chicken. Once all the chicken is browned, place it on a baking sheet and bake until it’s cooked all the way through (the juices will run clear when pierced with a knife), about 20 minutes.
  6. About 5 minutes before the chicken is ready, melt 1 tablespoon of the butter in a medium frying pan over medium heat. Once it foams, add the figs, cut side down, and the remaining thyme and cook until the figs are well browned. Add the reserved port sauce and the remaining 2 tablespoons butter and stir until the butter has melted and the sauce is heated through. Season with salt and pepper if necessary. When the chicken is ready, transfer to a serving platter, top with the sauce and figs, and serve.

Herb Goat Cheese-Stuffed Chicken Breasts

Adapted from a recipe by Canadian Living 2007 Cook of the Year 3rd prize winner Stacey Clayton

This prizewinning recipe features robust flavours treated with the utmost delicacy. These savoury stuffed chicken breasts are served with a sun-dried tomato-cream sauce that’s out of this world.


Prep Time:20 min

Cook Time:35 min



Herb Goat Cheese-Stuffed Chicken Breasts

8boneless, skinless chicken breast(s)

2 tbspolive oil, extra virgin

¼ tspsalt

¼ tsppepper

8 ozgoat cheese, soft

½ cupbasil, fresh, chopped

2 tbsporegano, fresh, chopped

1 tbspthyme, fresh, chopped

2 tsplemon zest, grated

¼ tspsalt

¼ tsppepperAdd To Grocery List


½ cupdry-packed sun-dried tomatoes

2 tbspunsalted butter

1sweet onion, large, quartered, thinly sliced

4 cupscremini mushrooms, sliced

4cloves garlic, minced

¼ cupdry sherry

1 cuplow-sodium chicken broth

1 cup35% (whipping) cream

Goat’s cheese-stuffed chicken breasts with roasted beetroot

Goat’s cheese-stuffed chicken breasts with roasted beetroot
  • Effort iconEASY
  • JANUARY 2017

Test kitchen approved

  • Serves iconSERVES 4
  • Time iconHANDS-ON TIME 30 MIN, OVEN TIME 60-65 MIN

We’ve made these stuffed chicken breasts healthier by using half goat’s cheese, half lighter cream cheese – it cuts the fat but is still creamy and tasty. Easy to make, this recipe is a great alternative to a Sunday roast




  • 1kg beetroot, peeled and chopped into 3cm pieces
  • 2 tbsp olive oil, plus extra for drizzling
  • 2 tbsp thick balsamic vinegar
  • 60g rindless goat’s cheese
  • 60g lighter cream cheese
  • 1 garlic clove, crushed
  • 6 fresh thyme sprigs, leaves finely chopped
  • 4 British free-range chicken breasts, skin on
  • 4 fresh rosemary sprigs, leaves roughly chopped
  • 4 shallots, quartered lengthways


  1. Heat the oven to 200°C/180°C fan/gas 6. Put the beetroot in a large roasting tin and pour over the 2 tbsp oil and vinegar. Season well, then toss together until coated. Roast for 40 minutes.
  2. Meanwhile, in a small bowl, mix together the goat’s cheese, cream cheese, garlic, thyme and a pinch each of salt and pepper. Using a sharp knife, make a 4cm long incision in the side of each chicken breast to form a pocket, then stuff with the cheese mixture.
  3. Remove the beetroot from the oven. Add the rosemary and shallots to the tin and stir until coated in the beetroot cooking juices. Put the chicken on top of the veg, drizzle with extra olive oil and roast for 20-25 minutes until the chicken is cooked through and the skin is golden.

delicious. tips

  1. Next time remove the skin from the chicken breasts and wrap in pancetta.

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