Goat Cheese And Herb-Stuffed Chicken Breasts
Published May 14, 1988
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
6 whole boneless chicken breasts, skin left on, about 5 pounds
1 ⅓ pounds soft goat cheese
3 tablespoons minced fresh oregano
3 tablespoons minced fresh thyme
1 tablespoon minced garlic
Freshly ground pepper to taste
2 tablespoons olive oil
¾ cup white wine
Nutritional analysis per serving (8 servings)
2 grams carbs; 145 milligrams cholesterol; 571 calories; 15 grams monosaturated fat; 6 grams polyunsaturated fat; 18 grams saturated fat; 42 grams fat; 1 gram fiber; 452 milligrams sodium; 42 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the oven to 375 degrees.
- Step 2
Divide the chicken breasts in half, removing the cartilage. Loosen the skin from the meat by running a finger underneath the skin.
- Step 3
Combine the goat cheese, herbs, garlic and pepper.
- Step 4
Place a generous tablespoon of the cheese mixture between the skin and the meat of each breast. Replace the skin over the cheese and tuck all the edges of the meat and skin under to form a neat package. Arrange the breasts in a large roasting pan.
- Step 5
Brush the chicken with the olive oil.
- Step 6
Roast for 25 to 35 minutes, or until the chicken is golden brown and cooked through. Remove to a warm platter.
- Step 7
Pour off the fat from the roasting pan. Place the pan over medium-high heat. Add the wine and deglaze, scraping up bits of cheese and blending with the wine. Serve the chicken with this sauce on the side.
Private Notes
Comments
Am serving for the first time with out of town guests. Selected because the goat cheese layered on the chicken breast sounded so delicious. But I am so worried that the cheese will melt away during the baking...
How did your sauce come out? I’m making this tonight for dinner for my family. I am doubling the recipe. I hope it’ll be good.
Made the recipe as directed. It was blah. The chicken skin did not get golden brown and couldn't leave it in the oven because it was cooked. the cheese did not spread under the skin. there was no fat left in the pan and nothing to deglaze. Will not make again.
Great concept for chicken- I haven’t seen many recent recipes like this. Scaled down for two (two medium boneless skinless breasts). The goat cheese softened nicely and did not melt out or ooze away. Served with buttered (frozen) peas sprinkled with leftover herbs, and slices of lemon.
The cheese does melt during cooking. It keeps the chicken breasts moist and flavorful.