Goat Cheese Stuffed Chicken Breast

“The chicken breasts are stuffed and pan seared. It is served with a balsamic butter sauce. Goes great with garlicy sauteed spinach.”

Ingredients Nutrition


  1. Use a boning knife to cut a wided pocket in the thickest part of each breast, being careful not to cut through; season chicken on both sides with salt and pepper.
  2. In a sm.all bowl, mix the goat cheese with the olives, 1 teaspoon lemon peel, and 1 teaspoon rosemary; stuff the pockets with this cheese mixture and pin closed with a couple of toothpicks.
  3. Placed the flour in a shallow bowl and dredge the chicken in the flour, shaking off any excess.
  4. Heat 1 tablespoon of the butter and the oil in a heavy skillet overr medium high heat; once the butter stops foaming add the chicken and brown on both sides until golden brown (adding 1 tablespoon of butter halfway through cooking) for a total of about 15 minutes.
  5. Meanwhile, melt 1 tablespoon of butter in a smaller skillet over medium high heat and cook the shallots until softened, about 3 minutes; stir in the vinegar and reduce until syrupy, an additional 3 minutes.add the broth and cook 1 minute; remove from heat and whisk in the remaining 3 tablespoons of butter, 1 teaspoon lemon peel, and 1/2 teaspoon rosemary.
  6. Remove the toothpicks and serve the chicken drizzled with the sauce.

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