Wednesday, April 20, 2011
This is a basic stuffed chicken recipe, similar to our favorite spinach and smoked gouda chicken. The goat cheese gives a strong flavor and tang to the dish while the mint offers a sweetness. It's a great combo. The panko adds a bit of crunch to the creamy texture of the cheese and it all works really well together. It's also a easy, fast meal perfect for a weeknight that would work with a multitude of side items.
You do need to enjoy mint and goat cheese to like the dish. That probably goes without saying but after watching Jason deconstruct his chicken by scraping the entire filling out and eating the chicken by itself, I figured I'd throw it out there.
Note: I only made two pieces of chicken, because it's what I had, but made all the filling and just split it between the two. Yours won't look as full as mine if you use the suggested 2 tablespoons worth.
Herb and Goat Cheese Stuffed Chicken Breasts
Source: Cooking Light
1/4 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
1 (4-ounce) package goat cheese
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1 tablespoon olive oil
Preheat broiler to high.
Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.
Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.
Posted by Aimee ~ See Aimee Cook at 9:33 PM