Easy Goat Cheese Stuffed Chicken Breasts Recipe

easy goat cheese stuffed chicken breasts recipe
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    12 g
  • Cholesterol

    100 mg
  • Protein

    35 g
  • Carbohydrate

    13 g
  • Sodium

    183 mg
  • Fiber

    2 g

Easy goat cheese stuffed chicken breasts recipe. Very easy and delicious chicken recipe. Serve it with steamed rice or couscous. If you like baked chicken breasts, you may also like Bacon-Wrapped Chicken Breasts

Baked Bacon-Wrapped Chicken Breasts Recipe

Makes 4 servings

Ingredients: 4 skinless and boneless chicken breast halves, salt and freshly ground black pepper, 4 fresh thyme sprigs plus 1 teaspoon chopped thyme, ½ pound (240 g) thick-cut bacon, 3 tablespoons unsalted butter,4 tablespoons extra-virgin oil, divided, ½ pound (240 g) chicken livers, trimmed, 1 medium shallot, minced, 1 garlic clove, peeled and minced, 2 tablespoons plus 1 teaspoon sherry vinegar, 1 cup (0.24 l) chicken stock

Instructions: Preheat the oven to 400º F (200º C). Season chicken breasts with salt and black pepper. Place fresh thyme sprig on each breast and wrap in a slice of bacon, then secure with a toothpick.

Heat an ovenproof skillet over medium-high heat. Add wrapped chicken breasts and cook until the bacon is browned. Turn and roast for 10 minutes, or until tender. Add 1 tablespoon unsalted butter and 1 teaspoon chopped thyme to the pan. Baste the chicken and let stay for 5 minutes.

In a small nonstick skillet, heat 2 tablespoons extra virgin olive oil. Season chicken livers with salt and black pepper. Add to the skillet, cover and cook over medium-high heat until golden, for about 4 minutes. Add the shallots and minced garlic. Cook, stirring until softened. Stir in 2 tablespoons sherry vinegar and cook for further 2 minutes. Pour in chicken stock and stir remaining butter. Reduce heat to low and simmer until livers are firm.

Purée in a blender and strain through a fine sieve set over a saucepan. Mix in the remaining oil and vinegar, then season with salt and black pepper. Stir well.

Discard the toothpicks. Slice bacon-wrapped chicken breasts. Spoon the sauce onto plates and top with chicken.

Easy Goat Cheese Stuffed Chicken Breasts Recipe


  • 1/4 cup walnut halves
  • 1/4 cup fresh goat cheese, softened
  • 1/2 teaspoon finely grated lemon zest
  • 1 garlic clove, peeled and minced
  • salt and freshly ground black pepper
  • 4 6 oz (180 g) skinless and boneless chicken breast halves
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup (60 ml) chicken stock
  • 2 tablespoons walnut oil
  • 1/4 cup chopped flat-leaf parsley
  • fine breadcrumbs


Step 1

Preheat the oven to 400 F (200 C). Spread the walnuts in a late and toast for 5-6 minutes or until fragrant. Cool, then chop finely.

Step 2

In a small mixing bowl, combine goat cheese, lemon zest, garlic, and half of the chopped walnuts. Mix well and season with salt and black pepper.

Step 3

Using a small sharp knife, cut a pocket in the side of chicken breast. Stuff the chicken breasts with cheese mixture and press to flatten them.

Step 4

In a large ovenproof nonstick skillet, heat olive oil until simmering. Season stuffed chicken breasts with salt and black pepper. Rub with breadcrumbs. Cook over medium-high heat, turning once, until browned, for about 5-6 minutes.

Step 5

Transfer the skillet to the preheated oven. Roast the chicken for further 5 minutes. Remove roasted chicken from the oven and transfer to a serving platter. Keep warm.

Step 6

Add the lemon juice and chicken stock to the skillet and cook over medium-high heat, stirring and scraping up any browned bits from the bottom of skillet. Reduce heat to low and simmer for 3 minutes.

Step 7

Stir in the walnut oil, fresh parsley and remaining chopped walnuts. Transfer stuffed chicken to a plate, then spoon the walnut sauce over top and serve.

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