I absolutely love goat cheese! I am always looking for different ways to serve it. Whether it is rolling it in fresh herbs and serving it as a spread for crackers, slicing it and putting it on a homemade pizza, or my favorite, stuffing it in chicken ;) I love the sweetness you get from the dried fruit, mixed with the bright flavors of the fresh herbs, this is a match made in Heaven! Enjoy!
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup dried apricots, diced
- 1/4 cup dates (pits removed) diced
- 1/4 cup diced onion
- 2 tablespoons flat leaf parsley
- 2 tablespoons fresh thyme
- 1 small log of goat cheese (around 1/4 of a cup)
- 4 thin slices of prosciutto Olive oil & salt
Pre-heat a pan to med-high heat, coat with olive oil, saute onions until carmelized. Pre-heat oven to 350 degrees. Mix goat cheese, onions, dried fruit and herbs, set aside. Slice a pocket in each chicken breast to stuff your goat cheese mixture in. Being very careful not to cut all the way through. Put a few tablespoons in each breast, do not overstuff. season your chicken breast with sea salt and pepper, wrap one slice of prosciutto around each breast. Sear chicken until golden brown on each side (around 3 minutes on each side). Place chicken in a baking dish and bake until cooked through, around 15-20 minutes. Squeeze a slice of lemon over each breast and drizzle with the juices from the baking dish.
I served this chicken with wild mushroom cous-cous (Near East brand), a mixed greens salad and I pan fried some goat cheese medallions with my left over mixture. Simply coat them in italian bread crumbs and form a circle, pan fry in olive oil until golden brown on each side.
I gurantee this will become a fast favorite! Stay tuned for a more savory variation of this dish: Goat cheese stuffed chicken with sun dried tomatoes and crimini mushrooms in a lemon white wine sauce :)
