Stuffed chicken breasts (with goat cheese and sundried tomato)
Stuffed chicken breasts are a nice dish to make anytime: when the weather turns a bit chilly in the fall and winter or when you feel any cravings for flavored juicy meat in spring or summer. The secret ingredient that adds a delicious touch to this meal is the goat cheese.
Apart from being soft, smooth and creamy, which is beneficial in terms of cooking meat, it is also very rich in vitamins and minerals. Goat cheese contains B vitamins, vitamins D, K and A. Since the body requires all these essential vitamins for healthy functioning, goat cheese can be a good source of them. Moreover, goat cheese is quite low in calories, what is great for people on a diet. It can help to reduce 200-300 calories a day if you prefer it to regular cheese. Add to that low lactose and you will see that goat cheese can be easily tolerated by people sensitive to dairy. It seems there is no reason why not to cook stuffed chicken breasts with goat cheese right now.
Prep time: 25 minutes
Cook time: 50 minutes
Total time: 1 hour 15 minutes
Serves: 4 (4 halves)
2 chicken breasts, skinless and boneless
12 fresh basil leaves, cut in strips
2-3 sundried tomato halves, cut in strips
2 full tbsp basic goat cheese
1 tbsp olive oil
1 cup broth or white wine
salt and pepper
1 garlic clove (optional)
- Prepare the filling: cut basil leaves in strips. To do that you should better stack them neatly and cut about 1-inch wide. Use a sharp knife for a better result. Next, cut the sundried tomatoes. Put them aside until needed.
- Now it’s time for the chicken. Preheat the pan over high heat. Pour olive oil there and let it get hot. Now put both breasts on the pan and let them get brown on both sides. It will take about 2 minutes for one side. Add salt and pepper to taste.
- Take chicken breasts out and let them cool for about 5-10 minutes to make it easier to work with them.
- Once they are of a nice temperature, it’s time to stuff them. Cut them in half vertically in a form of a butterfly: cut them on one side (usually the rough one) with a straighter side serving as a hitch. Never mind if they do not look too great.
- Spread the goat cheese as the base layer on the chicken breasts. You can use your fork and fingers to make it evenly. The layer should not be less than a quarter inch but it actually depends on how much you like the cheese.
- Put down tomatoes and basil strips across the goat cheese. Put them in one direction just to look pretty. Add minced garlic if you like. Leave some fresh basil to sprinkle on top like a garnish to make it look visually appealing.
- Flip the chicken breasts over, use the toothpicks if you want to lock the halves. Put them in a roasting pan, pour wine or broth there depending on your preferences.
- Preheat the oven up to 325 °F. Place a roasting pan there. Do not cover it! Let it bake for 25 minutes. Once the stuffed chicken breasts are ready, cut them into 2 pieces each.