Photo: Grilled Chicken Breast Stuffed with Goat Cheese with Smoked Chile Cilantro Sauce Recipe
Ingredients
- 8 ounces soft goat cheese
- 1/4 cup chopped nicoise olives
- 1 red pepper, roasted, peeled, seeded and chopped
- 1 tablespoon fresh finely chopped thyme
- Salt and freshly ground pepper
- 4 large boneless chicken breast, pounded thin
- 2 tablespoons olive oil
Directions
Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through.
- SMOKED CHILE-CILANTRO SAUCE
- 2 poblanos, smoked, peeled and seeded
- 1/4 cup red onion, coarsely chopped
- 2 tablespoons fresh lime juice
- 3/4 cup olive oil
- 1/4 cup spinach leaves
- 1/4 cup cilantro leaves
- 2 teaspoons honey
- Salt and freshly ground pepper
In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature.
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By Tbarr4140
on February 24, 2013
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Wonderful flavors and so easy to make - I like this recipe! Using roasted poblano peppers instead of smoked, the great flavor pairing in the poblano sauce make it the perfect accompaniment to the grilled chicken. Grilling the chicken six to eight minutes each side (depending on the thickness of the breast results in moist and succulent chicken breasts. With the lovely goat cheese/roasted red pepper/thyme combination and the poblano sauce, this is one of my favorite grilled chicken recipes. I have made this twice and like it as much as the first time I made it. Way to go, Bobby and crew!
By anderuelz
on September 19, 2012
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This entire recipe was freakin' AMAZING!!!! OMG. I am wondering if I can freeze or can that sauce with the abundance of fresh poblanos right now...or just roast and freeze the poblanos. That sauce is fabon everything. Loved with with raw veg. Making more. Quickly.
By Cooking Passion
California
on July 25, 2012
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I tried this sauce on grilled chicken legs and it was AMAZING! my guests loved it and so my husband and me. Today I'm going to make it with chicken breasts exactly like the recipe...Yum!
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