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Grilled Chicken Breast Stuffed with Goat Cheese with Smoked Chile Cilantro Sauce Recipe

Grilled Chicken Breast Stuffed with Goat Cheese with Smoked Chile Cilantro Sauce

Bobby Flay

Recipe courtesy Bobby Flay

Show: Hot Off the Grill with Bobby FlayEpisode: First Date Grilling

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (39)

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Average Rating:

Total Reviews: 39

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  • on March 25, 2012

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    This dish turned out AMAZING! That sauce is ridiculous! I'm not an experienced chef, but I'm not afraid to try things! I roasted the poblanos and the red pepper and the flavor was fantastic! I love Bobby's combination of flavors-spicy, tangy, sweet, delicious! My grill was problematic so I actually just cooked these up stove-top, worked great! Also, I used a blender, not a food processor, so the "sauce" turned out a little chunky, which may have affected the presentation a little, but NOT the flavor! I made this for a dinner party and my guests were sooo impressed! I served it alongside israeli couscous with mushrooms and the flavors worked great together and added some nice texture to the dish. I am definitely making this again...only maybe doubling the recipe so there's some leftovers! YUMMY!

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  • on December 17, 2011

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    This is one of my favorite meals.

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  • on August 15, 2011

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    Great recipe!! Tasty sauce.

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  • on June 22, 2011

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    Great dish. Prepping the cheese filling and the sauce prior to actually preparing the meal is a great tip. I actually used 1/2 goat cheese and 1/2 feta cheese, and it turned out great. Also, I mixed in a teaspoon of cumin into the sauce, and that really helped to bring out the smoky flavor. Overall, a great dish to make if you have a little time.

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  • on March 23, 2011

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    This is the perfect "Spring Fever" meal; ideal to serve to guests when the days are warm but the nights are still chilly. The goat cheese gives this dish a heartiness without making it feel heavy, and the bright heat from the chile sauce is reminiscent of summer. I served it with an arugula and beet salad--I highly recommend this combination for the flavors and the attractive presentation. Other reviewers complained of the prep time, but every good hostess knows that choosing a recipe with elements that may be prepped in advance is essential when serving guests. I made the filling and the sauce a day in advance, then allowed the sauce and cheese mix to come to room temperature before stuffing the chicken. The meal came together perfectly and I had plenty of time to sip wine and chat with my guests who, by the way, raved about the dish.

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  • on February 10, 2011

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    I did not like the goat cheese, so I used feta and I did not use the olives. I baked my chicken as well instead of grilling. I served with couscous salad and it was delightful. Definitely will make this in the future.

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  • on August 16, 2010

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    I didn't have any olives on hand so I substituted with BACON. I figured the saltiness of the bacon would be a good replacement and it worked very well! Next time I'm going to try the olives and see how it compares. . . .

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  • on August 10, 2010

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    I made this for dinner tonight and my husband and I both loved it. The only problem is that there's only one piece leftover and we both have to pack a lunch tomorrow. I roasted the poblano, since I didn't know where to find smoked peppers. I just popped it into my toaster oven at 400 with the red pepper. I only used one poblano and 1/3 cup EVOO in the sauce and it was great!

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  • on August 06, 2010

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    I thought it took a while to make. It was good, but not worth the effort. I would recommend making things in advance. The sauce was good but a little bland initially- I kept adding salt to get the enhanced flavor I was looking for.

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  • on August 01, 2010

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    Put sauce on fish tacos. Soooo good!

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