Goat Cheese and Herb Stuffed Chicken Breasts
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 617
- Total Fat
- 32
- Saturated Fat
- 14
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 74
- Cholesterol
- 240
- Sodium
- 916
- Total: 40 min
- Active: 25 min
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.