Stuffed Chicken With Goat Cheese

Stuffed Chicken With Goat Cheese is always delicious. You can’t go wrong with it. You’d want to eat it right away. Wow! I’m already so hungry I can’t wait any longer. Can you?

Crispy chicken skin and goat cheese. Isn’t that like the best combination ever? Making a cranberry sauce with goat cheese added a layer of flavour that I wasn’t expecting, but I sure am glad it’s in there! And then wrapping it in bacon? This was one amazing stuffed chicken recipe!

Balsamic Goat Cheese Stuffed Chicken Breasts

I made this up and my husband and kids loved it!

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Recipe Summary

Prep:

15 mins

Cook:

30 mins

Total:

45 mins

Servings:

2

Yield:

2 servings

Ingredients

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Original recipe yields 2 servingsIngredient Checklist

• 1 teaspoon olive oil
• 1 shallot, finely diced
• 1 cup balsamic vinegar
• 2 skinless, boneless chicken breast halves
• 2 ounces goat cheese, divided

Directions

Instructions Checklist

• Step 1Preheat oven to 350 degrees F (175 degrees C).
• Step 2Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
• Step 3Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
• Step 4Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
• Step 5Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

Goat Cheese and Herb Stuffed Chicken Breasts

• Level: Easy

• Total: 40 min
• Active: 25 min
• Yield: 4 servings

Ingredients

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4 skin-on boneless chicken breasts

Kosher salt and freshly ground black pepper

1 large egg white 

8 ounces goat cheese, crumbled 

2 tablespoons finely minced fresh parsley

2 tablespoons chopped fresh tarragon

1 tablespoon finely minced shallots 

1 tablespoon Dijon mustard 

Zest of 2 lemons 

2 tablespoons canola oil 

2 tablespoons butter 

2 cloves garlic, smashed

2 sprigs fresh thyme Add to Shopping List

Directions

1. Preheat the oven to 375 degrees F.
2. Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.
3. Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
4. Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.

Spinach and Goat Cheese Stuffed Chicken Breast with Roasted Asparagus

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

A delicious romantic menu. Also delicious served this over white rice.

Course: Main Course

Cuisine: American

Keyword: date night, easy dinner recipe

Servings: 4 servings

Ingredients

For Chicken:

• 2 chicken breasts, cut in half and pounded into 4 cutlets (see photos above)
• sea salt
• freshly ground pepper
• 8 oz soft goat cheese room temp (so it’s soft and spreadable)
• 1 1/2 cups chopped spinach

Cream Sauce:

• 1 clove small clove garlic, peeled and minced
• 1 cup heavy cream
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon Capers
• 1 Teaspoon dijon mustard
• Sea Salt
• Freshly ground pepper
• 2 Tablespoons fresh dill, chopped (plus more for garnish if desired)

Asparagus:

• 1 large bunch asparagus
• sea salt
• freshly ground pepper

Make Recipe

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Instructions

1. Preheat oven to 400 degrees and place rack in upper third of oven. Cover rimmed baking sheet with parchment paper

Chicken Preparation

1. Make cutlets by cutting breast in half width wise, placing between plastic or parchment paper and pounding with a rolling pin till chicken is about a 1/4 inch thick (see photos).
2. Season one side lightly with sea salt and pepper.
3. Turn seasoned side down and use a spatula to spread soft goat cheese on unseasoned side.
4. If goat cheese does not spread easily, it’s ok. The cheese will spread out as it cooks.
5. Top with chopped spinach. Roll up chicken breast and stuffing and place seam side down on parchment covered rimmed cookie sheet.
6. If you can, place all chicken to one side of cookie sheet leaving room to add asparagus the last ten minutes of cooking. Place in oven and cook for 30-35 minutes. (Check at 30 minutes, if cooked through, remove. If chicken breast are really large you may need to cook 5 minutes longer.) While chicken cooks prepare cream sauce and asparagus.

Cream Sauce Preparation

1. Place sauce pan on medium/high heat. Add olive oil and saute garlic for 30 seconds. Add cream, lemon juice, mustard, and capers. Cook, stirring frequently for four minutes. Remove from heat and stir in fresh dill.
2.  Add a few turns of freshly ground pepper and a couple pinches of sea salt. Taste, adjust if needed, set aside.

Asparagus Preparation

1. Brush asparagus with olive oil, sprinkle with sea salt and pepper. Add to cookie sheet with chicken the last 10 minutes of cooking or use separate parchment covered cookie sheet.
2. Place asparagus on plate, top with chicken. You can either leave the breast whole or slice into pinwheels so the stuffing can be seen. Drizzle each chicken breast with a 1/4 cup cream sauce, garnish with remaining chopped dill and serve!