Goat Cheese Stuffed Chicken Breasts Recipe

Name: Goat Cheese Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: .5 cup goat cheese; .5 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes; 1 tablespoon chopped shallots; 1 teaspoon minced garlic; 3 or 4 spinach leaves, cut in thin strips; 4 5 ounces boneless chicken breast halves with skins; kosher salt; ground black pepper; 2 tablespoons olive oil; .25 cup butter; 2 tablespoons lemon juice; fresh basil leaves, cut in thin strips

Servings: persons

.5 cup goat cheese
.5 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon chopped shallots
1 teaspoon minced garlic
3 or 4 spinach leaves, cut in thin strips
4 5 ounces boneless chicken breast halves with skins
kosher salt
ground black pepper
2 tablespoons olive oil
.25 cup butter
2 tablespoons lemon juice
fresh basil leaves, cut in thin strips

1
Preheat oven to 375u00b0F. In a medium bowl mix goat cheese, tomatoes, shallot, garlic, and the cut spinach leaves.
2
Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of the chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
3
Heat oil in large ovenproof skillet over high heat. Add chicken, skin side down; cook for 2 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170u00b0F) for about 10 minutes.
4
Meanwhile, in a heavy small saucepan melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with fresh basil.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: .5 cup goat cheese, .5 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes, 1 tablespoon chopped shallots, 1 teaspoon minced garlic, and more.

Yes, Goat Cheese Stuffed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Goat Cheese Stuffed Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions