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Rosemary Goat Cheese-Stuffed Baked Chicken

Daring Gourmet Recipe by
(1 review)
Rosemary Goat Cheese-Stuffed Baked Chicken
  • Prep Time 10 min
  • Total Time 1 hr 15 min
  • Servings 4
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Rosemary Goat Cheese-Stuffed Baked Chicken

Cheesy stuffed chicken baked to golden perfection.

Ingredients

4
large boneless, skinless chicken breasts
Salt
2
tablespoons Dijon mustard
2
large eggs, lightly beaten
1
cup Gold Medal™ All-Purpose Flour
2
cups Progresso™ Italian-style or plain bread crumbs
Cooking oil spray

For the filling

4
ounces goat cheese (chèvre)
3
ounces cream cheese
2
tablespoons butter, room temperature
2
cloves garlic, minced
1
tablespoon rosemary, fresh and chopped
1
tablespoon unsalted butter, softened
1/2
teaspoon salt
1/4
teaspoon black pepper, freshly ground

Directions

  • 1 Preheat the oven to 350ºF.
  • 2 Combine the filling ingredients to make a thick spread. Refrigerate until ready to use.
  • 3 Cut a slit into the side-center of each chicken breast, leaving about one inch at each end of the breast, being careful not to cut all the way through (you're creating a pocket). Sprinkle the chicken breasts on each side with some salt and rub them down with a little Dijon mustard.
  • 4 Divide the filling and stuff into the chicken pockets. Use toothpicks to secure the cut edges.
  • 5 Place the beaten eggs, flour and breadcrumbs in 3 separate shallow dishes. Dredge the chicken in the flour, dip into the egg mixture, and dredge in the breadcrumbs. Lightly spray with cooking oil.
  • 6 Place the stuffed and breaded chicken breasts directly on the middle rack of the oven with a lined cookie sheet on the rack below to catch any drippings. Bake for 40-45 minutes or until an instant read thermometer inserted into the thickest part of the chicken reads 165ºF.
  • 7 Serve immediately.
See Step By Step

Step By Step  

Chicken stuffed with creamy goat cheese is a fancy dinner that's surprisingly easy to make!

As prepared by Daring Gourmet,

Goat cheese and rosemary are the perfect surprise center for golden baked chicken. 

The title’s a mouthful, I know, but so is the dish – a mouthful of deliciousness!

I don’t make stuffed chicken breasts very often, but when I do, I always wonder why I don’t. I think it’s because I forget how quick and easy it is. Because they seem like they’d be a bit of work. But then you make them and realize, oh my gosh, this is too easy! And then you take a bite and think, this is too amazing! I know, I’ve been there. 

These stuffed baked chicken breasts are simple but incredible. And if you’re thinking, “I don’t do goat cheese”, no worries – use cream cheese. The cheese and rosemary and garlic inside infuses the rest of the chicken breast with flavor, while the breading on the outside keeps the moisture of the chicken trapped in. (Just don’t over-bake them!) And rubbing the chicken breasts down with just a hint of Dijon mustard… ooh la la!

And here’s another pro tip: Stuff the chicken breasts a day in advance and then bread them as soon as you’re ready to put them in the oven. That’ll make meal time an absolute breeze.

Give these a try. You’ll be glad you did!

 

Rosemary Goat Cheese-Stuffed Baked Chicken

To get started, reheat the oven to 350ºF.

 

Rosemary Goat Cheese-Stuffed Baked Chicken

Slice a slit into each chicken breast, stopping about an inch before the end of each breast. Don’t cut all the way through to the back – you want to create a pocket.

 

Rosemary Goat Cheese-Stuffed Baked Chicken

Combine the filling ingredients. Be sure the butter is at room temperature.

 

Rosemary Goat Cheese-Stuffed Baked Chicken

Fill each chicken breast with the mixture.

 

Rosemary Goat Cheese-Stuffed Baked Chicken

Secure the chicken opening with toothpicks.

 

Rosemary Goat Cheese-Stuffed Baked Chicken

Place the flour, beaten egg, and breadcrumbs in three separate shallow dishes.

 

Rosemary Goat Cheese-Stuffed Baked Chicken

Dredge each chicken breast in the flour, then the egg, and then thoroughly coat with breadcrumbs. Lightly spray with cooking oil. Place the chicken breasts in the oven directly on the rack with a lined baking sheet under the bottom rack to catch any drippings. Bake 40-45 minutes or until an instant read thermometer inserted into the thickest part of the chicken reads 165ºF.

 

Rosemary Goat Cheese-Stuffed Baked Chicken

Serve immediately and enjoy!

 

For more fabulous chicken recipes visit Kimberly’s food blog The Daring Gourmet.

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Nutrition Information 
No nutrition information available for this recipe
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