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Pan-Fry

Chevre Stuffed Chicken Breasts
Ingredients
Cutting a "pocket" in chicken breasts makes them easy to stuff with filling.
3 oz. (3/4 of a 4-oz.log) Vermont Butter & Cheese Company herb-coated fresh goat cheese
1/4 cup sun-dried tomatoes packed in olive oil, chopped
1 clove garlic, finely chopped
1/8 tsp. freshly ground black pepper
4 (6 to 8 oz.) boneless, skinless chicken breasts
1 1/2 Tbsp. olive oil
1/2 tsp. kosher salt
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Chevre Stuffed Chicken Breasts

Chevre Stuffed Chicken Breasts

Chevre Stuffed Chicken Breasts
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:45 minutes
directions
1. Preheat oven to 375 degrees F. Spray a 9-by-13-inch pan with vegetable cooking spray. Using a fork, mix together goat cheese, sun-dried tomatoes, garlic, and pepper in a small bowl.
2. Make a pocket in each chicken breast by cutting a 3-inch-long horizontal slit into the smooth part of the breast on the thickest side. Make slit about 1 1/2 inches deep, taking care not to cut through opposite side or bottom of the breast. Stuff goat cheese mixture into pockets. Use a toothpick, inserted diagonally, to close the pocket.
3. In a large nonstick skillet, heat oil on medium high. Sprinkle chicken with salt. Place stuffed chicken breasts in skillet with the smooth, rounded side down. Cook 5 minutes or until bottoms are golden. Remove chicken from pan and place sauteed side up in prepared baking pan. Bake at 375 degrees F for 14 to 16 minutes or until chicken is cooked through, or interior is 175 degrees F on an instant-read thermometer. Remove toothpicks, slice, and serve immediately.
Source: Hannaford fresh Magazine, July - August 2009
 
 
 
 
 
 
 
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