Easy and delicious, these Italian Style Goat Cheese Stuffed Chicken Breasts combine tangy goat cheese with sundried tomatoes and basil.
After I made my Stromboli recently, I found myself with a part jar of sundried tomatoes and some left-over fresh basil that I really wanted to use up (part jars of sundried tomatoes tend to disappear into the abyss that is my fridge :)
These Italian Style Goat Cheese Stuffed Chicken Breasts were my answer to that, along with making a quick and easy, but also delicious dinner. If you are a goat cheese lover, this one's for you!
I think there is nothing worse than making stuffed chicken only to find all or most of your stuffing outside of your chicken when the baking is done. And I really wanted to keep the goat cheese IN the chicken. So my strategy is to cut open my chicken along the thin side, but to flip the chicken so that the slit is facing up. This allows both a deep pocket and a pocket that, since it is on the top, will keep the filling inside, instead of all over the baking sheet.
Perfect for date night or a special meal that doesn't come with a lot of work, these Goat Cheese Stuffed Chicken Breasts.
Beyond that, a simple coating of Italian bread crumbs provides a little crunch and flavour and helps to keep the chicken lovely and moist.
Cook's Notes for Italian Style Goat Cheese Stuffed Chicken Breasts
If you don't have Italian seasoned dried bread crumbs, you can just season up plain breadcrumbs with some basil, oregano, thyme, salt and pepper etc.
It's up to you how much stuffing you put into your chicken. I like to stuff them well, for the best flavour with each bite, so I balance that by cutting the breast in half and making it into two servings.
I had a bit of the filling left and not being one to waste, I spooned it onto the top after the chicken was baked and the filling had shrunk a bit. I found the bit of fresh goat cheese a nice contrast with the baked goat cheese filling, so I'd definitely do that again!
Italian Style Goat Cheese Stuffed Chicken Breasts
- 2 boneless skinless chicken breasts
- 1/3 cup Italian seasoned dried bread crumbs
- 1 Tbsp olive oil
- 3 oz goat cheese
- 2 Tbsp oil-packed sundried tomatoes (finely chopped)
- 2 Tbsp fresh basil (finely chopped)
- Pinch salt
- Freshly ground black pepper
- Preheat oven to 375F.
- Make the filling by stirring together all the ingredients in a small bowl. Set aside.
- Stand chicken breast on it's side. Using a sharp knife, cut a slit in the top of the chicken breast, about 1/2 of the way into the breast and leaving 3/4-inch at either end of the slit. Repeat with the other chicken breast. Divide the filling between the two chicken breasts, filling the pocket. *I like to save a little bit of the filling to spoon on after cooking, since I love the combination of the cooked goat cheese with a little bit of fresh.
- Flatten the breasts slightly. Spread bread crumbs on a plate. Lightly brush the chicken breast with olive oil, then gently press the bottom and sides of the chicken breast into the bread crumbs. Place onto a baking sheet. Repeat with second chicken breast.
- Bake in preheated oven for 30-35 minutes, or until thickest part of the chicken registers 165F using an instant read thermometer. Remove from oven. If you saved a little of the filling, divide between the two. Let stand a few minutes before serving.