Goat Cheese Stuffed Chicken Breasts

I've sulked enough, It's time to put away the Spaghetti O's and eat adult food again. After a long work week, it's nice to have a glass of wine and juicy cheese-stuffed piece of chicken. This recipe is surprisingly quick and easy..

Goat Cheese Stuffed Chicken Breasts

4 (6-ounce) boneless, skinless chicken breast halves
3 ounces goat cheese
2 teaspoons unsalted butter
1 1/2 teaspoons minced chives
1 teaspoon minced parsley leaves
1/4 teaspoon minced thyme leaves
1/4 teaspoon fresh lemon juice
1/4 teaspoon minced garlic
Salt / Freshly ground black pepper
1 cup all-purpose flour
1 tablespoon seasoning salt
1 large egg
2 teaspoons water
1/4 cup clarified butter or vegetable oil
Chopped fresh parsley, garnish

Preheat the oven to 350 degrees F. 

With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts. Wash hands well.

In a small bowl, mash together the goat cheese, butter, chives, parsley, thyme, lemon juice and garlic. Season with a pinch of salt and freshly ground black pepper. Divide into 4 equal pieces and form plugs to fit inside the chicken breasts. Insert 1 into each breast and press the edges of chicken meat to seal. Lightly season with salt and freshly ground black pepper.

In a large shallow bowl, combine the flour and the seasoning salt. In another bowl, beat the egg with the water.   

One at a time, lightly dust the chicken on both sides with the flour, then dip in the egg, shaking to remove any excess. Place again in the flour and turn to completely coat, shaking to remove any excess. Set aside.

In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes.

Remove from the oven. Arrange the risotto in the center of 4 plates and place the chicken to the side. Arrange the carrots along the bottom of the plates, and garnish with parsley. Serve immediately.

Comments

[ted]

This was the best chicken I have ever had!

[ted]

This was the best chicken I have ever had!