Goat Cheese-Stuffed Chicken recipe

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Ingredients

1 (14 ounce) can diced tomatoes with basil, garlic, and oregano - drained
2 tablespoons extra-virgin olive oil
½ onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons chopped fresh thyme
½ teaspoon white sugar
¼ teaspoon salt
4 skinless, boneless chicken breast halves
1 (4 ounce) log goat cheese, crumbled
2 green onions, diced
2 tablespoons chopped fresh thyme
½ teaspoon ground black pepper
2 tablespoons butter
1 teaspoon extra-virgin olive oil

Nutrition Info

389.6 calories
carbohydrate: 12.4 g
cholesterol: 96.2 mg
fat: 24.6 g
fiber: 2.3 g
protein: 30.1 g
saturatedFat: 11.3 g
servingSize: -
sodium: 825.9 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place tomatoes in a shallow dish, crush with a potato masher or by hand.

  2. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion, cook and stir until softened and translucent, 3 to 5 minutes. Add garlic, cook until fragrant, about 1 minute. Add crushed tomatoes, tomato paste, 2 tablespoons thyme, sugar, and salt. Bring to a boil. Reduce heat to low and simmer, covered, until sauce-like in consistency, about 10 minutes. Remove sauce from heat.

  3. Wrap chicken breasts in plastic wrap, place on a flat work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.

  4. Combine goat cheese, green onions, 2 tablespoons thyme, and pepper in a bowl. Spread 1/4 of the mixture over the middle of each chicken breast. Roll up each chicken breast and place onto a plate, seam side-down.

  5. Heat butter and 1 teaspoon oil in a skillet over medium heat. Add chicken, seam side-down, cook until golden brown, about 5 minutes per side. Add the tomato sauce, reduce heat to medium-low. Cover and simmer until chicken is longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Recipe Yield

4 servings

Recipe Note

I came up with this recipe after being inspired by a Spanish tapa I had at an amazing restaurant in Las Vegas. I basically took their goat cheese tomato sauce appetizer idea and added chicken. This is restaurant-quality and will wow any dinner guest!

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