Chicken Breasts Stuffed With Chevre & Roasted Red Pepper
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 4 large chicken breasts, skinned and deboned
- 1 red pepper, roasted and chopped
- 1 cup spinach, steamed and chopped
- 1 cup goat cheese or 1 cup chevre cheese
- 1 1⁄2 teaspoons fresh dill, chopped
- 1 teaspoon mint, chopped
- 1 egg
- 1⁄2 cup all-purpose flour
- 1⁄2 cup breadcrumbs
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup heavy cream
- 1 lemon
- 1 orange
- 2 tablespoons olive oil
directions
- In medium mixing bowl, mix chopped red pepper, spinach, cheese, mint, egg and 1/2 tsp of the dill.
- Blend well.
- Make an incision about an inch or so wide in the top of each chicken breast.
- Using knife and fingers, stretch the cavity to make a pocket for the spinach mixture.
- Stuff each breast with spinach mixture and press the top closed with fingers.
- In small bowl, mix flour, bread crumbs, salt, pepper and 1/2 tsp of dill.
- Press this mixture onto all sides of each chicken breast.
- In skillet, heat olive oil.
- Add chicken breasts and quickly brown each side.
- Remove from heat as soon as chicken is lightly browned.
- Place parchment paper on a baking sheet and place chicken on the paper.
- Bake at 350 for 30 minutes or until juice runs clear when chicken breast is pierced.
- In small sauce pan mix cream 1/2 tsp dill and the juice of 1/2 lemon and 1/2 orange.
- Simmer until sauce thickens slightly (5-7 minutes).
- To serve: Place chicken on platter.
- Arrange slices of orange and lemon with sprigs of dill around platter if desired.
- Ladle sauce over chicken and serve.
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Reviews
-
Yum, what a lovely combination! But it was hard work, I had a bit of trouble to get the pocket big enough and I went through the breast the first time I attempted to make the pocket. I had spare chicken breasts and the ones that I messed up can be used for another dish. Besides the great tasting stuffing we also liked the sauce which had a soft citrus flavor. I served the chicken with oven baked potato wedges and a cucumber salad. Thanks Martha!
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This is kinda awkward. I've never given this low of a review. I hope I don't offend you. I'll start with the positive:-) It was very easy to prepare, juicy, filling, healthy and quite attractive when plated and sliced into. I'm a fan of the all the ingredients in this and thought this sounded like a winner. In all honesty, the goat cheese, IMO, didn't pare well with the chicken (however I think the stuffing would have gone better in a leg of lamb or lamb cutlet. Or even beef.) The sauce was a bit soured(yes, my heavy cream was fresh. lol). The citus juice from the lemon and orange actually clabbered the cream and had to thin it down just a bit. Maybe a yogurt base sauce would have worked better, like tziki. All in all, I enjoyed making this. It just didn't meet my expectations. If it's any consolation, my 15y/o son loved it and went back for seconds. And he's never even like goat cheese.... or even spinach for that matter. lol Thank you, Martha, for posting it.