Goat Cheese Stuffed Chicken

We had some friends from college in town and I wanted to make something to knock their socks off. I made my bruschetta for an appetizer and followed with this salad and the goat cheese stuffed chicken. Everyone loved it. We’ll definitely be making this again.

Goat Cheese Stuffed Chicken (adjusted, original recipe from Pleasure Cooker) – serves 4
4 chicken breasts, trimmed
1 1/2 cup fresh spinach, chopped
1/2 cup sun-dried tomatoes, chopped
6 oz herbed goat cheese
thyme
salt
pepper

Preheat oven to 350. Mix the spinach, sun-dried tomatoes, and goat cheese.

Cut a pocket in the chicken and stuff with cheese mixture. Sprinkle salt, pepper, and thyme on one side of chicken. Lay chicken seasoned side down, in an oven-proof skillet with a tablespoon of olive oil heated on medium-high.

Cook 5 minutes on each side (when you flip, season other side) until browned. Finish chicken in oven, about 20 minutes or until cooked through.

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2 Responses to “Goat Cheese and Roasted Red Pepper Toasts”

  1. #
    1
    Kerstin — June 23, 2009 at 4:29 pm

    I love goat cheese and roasted red pepper together – sounds like the perfect appetizer!

  2. #
    2
    Colleen — June 23, 2009 at 10:19 pm

    Ooh I forgot about these 🙂 Glad you liked them and I need to make them again soon!

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