Goat Cheese and Herb Stuffed Chicken Breasts

Goat Cheese and Herb Stuffed Chicken Breasts
Goat Cheese and Herb Stuffed Chicken Breasts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

Preheat the oven to 375 degrees F. 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. 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. 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.

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