I’ve always had a thing for stuffed chicken. I recall as a kid my dad making Chicken Kiev — chicken stuffed with garlic butter, breaded and cooked.
You could stick a slice of cheese in there and I’d be happy. Who doesn’t love cheese stuffed anything? Maybe as an adult, I could be a little more….adult-like. Skip the sliced cheese and upgrade to something more sophisticated — goat cheese.
Kids also love goat cheese too — they just don’t know it. Even a creamy cow cheese would contrast well with the tanginess and sweetness of the sun-dried tomatoes, in case you’re not a fan of the tangy earthy tones of goat cheese.
When it comes to stuffing chicken there is always a chance for oozing and loss of delicious stuffing. It’s kind of inevitable. Searing the chicken at a higher temperature can help seal and lock in the stuffing, making its time in the oven less of a loss.
This stuffed chicken recipe is quick and easy, no fuss and simple to serve with any of your favorite sides. In my opinion, a simple green salad would even be a great accompaniment to this easy stuffed chicken.
Goat Cheese and Sun-dried Tomato Stuffed Chicken
4 chicken breasts
6 oz herbed goat cheese
1/4 cup chopped sun-dried tomatoes in oil
1 tsp garlic powder
1 tablespoons chopped parsley
ground black pepper
2 tablespoons olive oil
● Preheat the oven to 400 degrees. In a small bowl combine the goat cheese, sun-dried tomatoes, parsley and garlic powder. Stir well until combined. Taste for seasoning. Set aside.
● Split the cheese mixture into 4 equal parts before starting to stuff the chicken.
● For thin chicken breasts: Lay out the 4 chicken breasts on a cutting board, if necessary using a meat mallet pound out the cutlets to create an even surface. Spread 1/4 of the cheese mixture in an even layer down the center of each chicken breast. Starting with the smaller/thinner end of the chicken breast roll lengthwise, keeping the roll tight but being sure to keep the cheese mixture inside. Secure the roll with a toothpick.
● For thicker chicken breasts: Starting at the thickest part of the chicken breast, cut a slit t0 create a pocket along one side of the chicken breast. Repeat with all chicken breasts. Spread 1/4 of the cheese mixture inside of each pocket. Secure the open end with a toothpick.
● In a large frying pan or cast iron skillet heat the olive oil over medium-high heat. When the oil is ready, sear the stuffed pieces of chicken about 2-3 minutes on each side, until dark golden brown. Place on a sheet tray and finish cooking in the oven, 10 minutes for the thinner chicken, 15 for thicker chicken. Check that the internal temperature has reached 164 degrees. Remove from the oven, let stand 5 minutes.
● Serve alongside your favorite sides or with a garden salad.