I love stuffed chicken breasts but sometimes they can dry out. I decided to stuff bone in breasts with skin. The end result is moist and juicy. I’ll take you though how to prepare the chicken breasts for stuffing. Serve with rice pilaf and a simple vegetable or salad. They can be stuffed ahead of time and ready to go in the refrigerator. Bake while dinner guests are enjoying appetizers and cocktails. So easy!
As with any recipe, you can make your own yummy variation. I think sundried tomato pesto and goat cheese would be fantastic as well! Don’t care for goat cheese? Use blue cheese instead. The possibilities are endless!
Here we go…
Gently bring the chicken breast back together, pulling the skin over to cover. Season generously with kosher salt and pepper. Now you’re ready for the oven! If you are making them ahead to bake later, cover and refrigerate immediately. Take them out 30 minutes before baking. Give the chicken a light drizzle of olive oil just before going into the oven.
Goat Cheese and Herb Stuffed Chicken Breasts
For the filling:
4 ounces goat cheese
4 ounces of softened cream cheese
3 tablespoons milk
3 tablespoons of panko bread crumbs (or use 3 tablespoons of regular)
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 large cloves crushed garlic
2 dashes of Worcestershire or hot sauce
2 pinches kosher salt
1 pinch black pepper
4 large chicken breasts with skin and bone (or 6-8 chicken thighs)
1) Foil line a roasting pan large enough to easily fit the chicken breasts. Preheat the oven to 375′.
2) In a medium size bowl with a hand mixer, beat the goat cheese, cream cheese and milk until smooth. Gently stir in the rest of the ingredients until well blended.
3) Rinse and dry the chicken breasts. Gently pull the skin back from the center of the rib, keeping it intact on both sides of the breast. Using a sharp knife, cut a large horizontal slit in the chicken breast, being careful not to cut completely through to the other side.
4) Stuff each breast with 1/4 of the cheese mixture. Gently pull the flesh and skin back over the stuffing. Season generously with kosher salt and pepper. Place into baking pan and lightly drizzle the chicken with olive oil. Bake for 50-60 minutes. Allow to sit for 10 minutes tented with foil before serving. Makes four generous servings.