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Nutrition info

AmountPer 425 g serving
  • Calories590
  • Protein70 g
  • Fat29 g
  • Saturated fat15 g
  • Carbohydrates9 g
  • Fibre1 g
  • Sugars4 g
  • Cholesterol220 mg
  • Sodium530 mg
% Daily ValuePer 425 g serving
  • Potassium35
  • Calcium15
  • Iron15
  • Vitamin A20
  • Vitamin C15
  • Vitamin B689
  • Vitamin B1260
  • Folate13
  • Magnesium
  • Zinc34
Food prep tip

Herb Goat Cheese-Stuffed Chicken Breasts

  • Popular
  • Breast
  • Dinner
Prepping20min
Cooking35min
Restingmin
  • Servings8
Nutrition informationThis recipe contains 70 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)
Herb Goat Cheese-Stuffed Chicken Breasts
Sauce

Step by step

1
In a bowl, combine goat cheese, basil, oregano, thyme, lemon rind, salt and pepper; set aside. (Make-ahead: Refrigerate in airtight container for up to 8 hours.)
2
With sharp knife held horizontally and starting at thinner side, cut each chicken breast in half almost but not all the way through; open like book. Place between sheets of plastic wrap; pound with mallet to even thickness.
3
Roll 2 Tbsp (30 mL) of the filling into a log shape; place into crease of chicken breast. Fold top and bottom over ends of log; fold side edges of chicken over log to overlap. Turn chicken over so seam is underneath. Repeat with remaining chicken. (Make-ahead: Cover and refrigerate for up to 8 hours.)
4
Brush chicken with oil; sprinkle with salt and pepper. Place on greased rimmed baking sheet. Roast in 375°F (190°C) oven until chicken is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
5
In a bowl, cover tomatoes with boiling water; let stand until softened, about 10 minutes. Drain and dice.
6
In large skillet, melt half of the butter over medium heat; fry onions until very soft and golden brown, about 20 minutes. Transfer to bowl.
7
Increase heat to medium-high. Add remaining butter; sauté mushrooms and garlic until softened, about 5 minutes. Return onions to pan. Add sherry; cook until reduced by half, about 3 minutes. Stir in tomatoes.
8
Add stock and cream; bring to boil, reduce heat to medium-low and simmer until sauce is thick enough to coat back of spoon, about 4 minutes.
9
Slice each chicken breast on angle into 4 pieces. Spoon sauce onto plates; arrange chicken over sauce.