• Chicken Breasts Stuffed With Goat Cheese And Sun Dried Tomatoes

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    • 1/2 c. Chopped onion
    • 2 Tbsp. Extra virgin olive oil
    • 2 tsp Chopped garlic
    • 1/4 c. Finely-minced toasted walnuts
    • 1/2 c. Minced liquid removed sun-dry tomatoes
    • 1 c. Crumbled goat cheese
    • 2 tsp Chopped fresh thyme
    • 2 tsp Fresh basil chiffonade
    • 2 whl Boneless chicken breasts with skin halved


    1. Preheat oven to 350 degrees.
    2. In a skillet, cook the onion in 1 Tbsp. of oil over moderate heat, till softened. Add in garlic and cook, stirring, 1 minute. Transfer mix to a bowl and let cold. Stir in walnuts, tomatoes, goat cheese, herbs, and salt and pepper to taste, stirring till combined.
    3. With your fingers make a pocket for the filling in each chicken breast half by separating the skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with one-fourth of the filling with a small spoon, packing it and pulling the skin to cover the filling completely.
    4. In the cleaned skillet heat remaining 1 Tbsp. oil over moderately-high heat till warm but not smoking and brown chicken, skin-sides down. Leaving chicken skins down, transfer skillet to oven and bake till just cooked through, about 12 min.
    5. This recipe yields 4 servings.

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