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Goat Cheese and Herb Stuffed Chicken Breasts

  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

4 skin-on boneless chicken breasts

Kosher salt and freshly ground black pepper

1 large egg white 

8 ounces goat cheese, crumbled 

2 tablespoons finely minced fresh parsley

2 tablespoons chopped fresh tarragon

1 tablespoon finely minced shallots 

1 tablespoon Dijon mustard 

Zest of 2 lemons 

2 tablespoons canola oil 

2 tablespoons butter 

2 cloves garlic, smashed

2 sprigs fresh thyme 

Directions

  1. Preheat the oven to 375 degrees F.
  2. Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.
  3. Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
  4. Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.

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