Stuffed Chicken Breasts

1. 1

   Preheat oven to 400u00b0F. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper.

2. 2

   Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.

3. 3

   Lightly beat egg with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg, then dredge in the breadcrumbs.

4. 4

   Place the chicken in a glass baking dish, coated very lightly with olive oil. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170u00b0F, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.