Last week the stars aligned and I found my kitchen stocked with all the ingredients to make a killer stuffed chicken. The beauty of stuffed chicken is that it’s fairly easy to put together but looks impressive when sliced and plated. It’s a great option for dinner for two at home or entertaining (and relatively affordable). Also, it’s customizable based on what you have in your kitchen and what you like. Try out different filling combinations once you get comfortable with the method of preparing it.
Stuffed Chicken with Goat Cheese, Sundried Tomatoes and Basil
(Recipe source Bakin’ and Eggs)
Printable Recipe: Stuffed Chicken with Goat Cheese, Sundried Tomatoes and Basil
Ingredients:
2 boneless, skinless chicken breasts
2 ounces goat cheese
1/4 cup sundried tomatoes
3-4 tablespoons fresh basil, thinly sliced
3 tablespoons flour, separated
Olive oil
Salt and pepper
1/4 cup dry white wine
1 tablespoon butter
1/2 cup chicken broth
Directions:
Preheat oven to 400 degrees. Place sundried tomatoes in a bowl and pour about 1 cup of boiling water over them. Let stand for 10 minutes to rehydrate and soften.
In the meantime, clean and rinse chicken. Pat dry. Working one breast at a time, place chicken between two sheets of plastic wrap (or in a gallon ziploc bag) and pound to about 1/4 inch thickness.
Place pounded chicken on a large cutting board. The chicken breasts should be the shape of a large oval (more or less). You’ll want to place the filling across the breast so it goes across the bottom half of the longest part of the oval. Place one ounce of goat cheese across each breast. Top with sundried tomatoes and basil. Roll chicken tightly (starting at the end with your filling) and secure with about 4-5 toothpicks. Like so…
Season with salt and pepper and dredge in 2 tablespoons of flour. Heat a couple tablespoons of olive oil in a medium skillet over medium-high heat. Carefully place chicken in skillet and saute for about 5-6 minutes, turning frequently, until browned. Don’t worry if you lose a little bit of your filling (the cheese may ooze a little). You’ll have to work around the toothpicks but it’s doable.
Remove chicken from skillet and place in a baking dish coated with cooking spray. Place dish in oven and bake for about 5-10 minutes, until internal temperature reaches 160 degrees.
While chicken is in the oven, keep your skillet over medium heat. Melt butter in pan drippings from chicken and add 1 tablespoon of flour. Whisk to combine. Add wine and let simmer a minute or two. Add chicken broth and let simmer until thickened and reduced a little (about 3-5 minutes). Season to taste with salt and pepper.
To plate, remove toothpicks and slice chicken into medallions. Arrange on a plate and drizzle with sauce.
Yield: 2 servings
That combo sounds like heaven! YUM!
Oh – I wish I had time on my lunch hour to make this! Definitely dinner one day this week. It’d be perfect with a nice crunchy salad too!
Oooh, I think I made that a long time ago (pre-blogging days, so that’s why I don’t remember!). It was delicious, thanks for the reminder!
I’m making this tonight for dinner!! I love goat cheese!!
Jen,
My fiance and I made this the other night. Turned out great! Thanks for the awesome recipes!
There is a restaurant in Woodstock, GA called The Right Wing Cafe that makes a chicken just like this and I have been dying to find a recipe like it! I can’t wait to try this recipe at home! 🙂
– What a great idea! I go to the farmers’ makert every week in Glendale, CA and am always inspired by the fresh, seasonal produce. I accept your challenge! Now I know that bok choy grabbed my attention for a reason
Wonderful! Have made this dish a few different ways. Tonight is spinach, feta and sundried tomato – YUM! Great method and fun to play with! Thank you~
Beth – so glad that this recipe has become a stand by preparation for you. It is so fun to play with different flavor combinations since chicken breasts are so versatile. Spinach, feta and sundried tomato sounds like a winner to me!
I needed something to make for dinner tonight and I saw this. It looked yummy. I had to improvise on some things that I did not have. I used herbed goat cheese with lavender and fennel and I didn’t have white wine so I just made a cheese sauce with the rest of my goat cheese. I paired this with purple mashed potatoes and drizzled the cheese sauce over the everything. I also used spinach instead of basil. It was yummmmyy
[…] One Year Ago: Stuffed Chicken with Goat Cheese, Sundried Tomatoes and Basil […]
Made this tonight. Absolutely delicious. Thanks for the recipe!
i am making this for dinner tonight and i CANNOT wait! this is the best recipe i have found for this dish!
thank YOU!
Looks amazing… I will try myself and repost on my blog http://www.thesuburbandiary.com if you don’t mind and reference you! I look forward to finding some recipes within your charming blog!
[…] Chicken with Goat Cheese, Sun Dried Tomatoes and Basil was 5 Stars! Here is the link to the recipe on a great blog Bakin’ & Eggs. I tripled the recipe to make 6 chicken […]
I’ve made this for years, but instead of frying i put mine in the oven, then use a little white wine, thyme, garlic in pan for a sauce, use flower or cornstarch to thicken.