Herb and Goat Cheese-Stuffed Chicken Breasts A poultry-licious dish with tons of flavorIngredients:
-1/4 cup panko (Japanese breadcrumbs)
-1 tablespoon chopped fresh parsley
-1 tablespoon chopped fresh thyme
-2 ounces goat cheese
-2 skinless, boneless chicken breasts
-1/2 teaspoon kosher salt
-1 teaspoon olive oil
Directions:
-Prheat boiler to high.
-Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with toothpicks. Sprinkle chicken with salt.
-Heat a large nonstick skillet over medium-high heat; add 1 
tablespoon olive oil to pan. Add chicken to pan and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.
tablespoon olive oil to pan. Add chicken to pan and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.Nutrition info: 348 calories per serving
Cheers! A white wine is good with this - any Pinot Grigio or Sauvignon Blanc.
Origin: Cooking Light. Der.
Notes: Depending on the size of the breasts, make sure they are cooked through after 8 minutes. They may need a little longer. The original recipe calls for mint instead of thyme, but thyme is just so good with chicken. Play around with the herbs to find what you like.
