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!
To get started, reheat the oven to 350ºF.
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.
Combine the filling ingredients. Be sure the butter is at room temperature.
Fill each chicken breast with the mixture.
Secure the chicken opening with toothpicks.
Place the flour, beaten egg, and breadcrumbs in three separate shallow dishes.
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.
Serve immediately and enjoy!
For more fabulous chicken recipes visit Kimberly’s food blog The Daring Gourmet.