Skip to content

Goat Cheese and Herb Stuffed Chicken

April 6, 2012

The weekend has arrived! And this weekend, the Easter bunny is bringing you something special– a few blog posts to make up for the past month in which I did not post at all. Fair? I think so.

Yesterday I was sitting at my desk and was just in the mood to cook. I had gone to the grocery store for the first time in WAY too long, and had all sorts of ingredients on hand that I couldn’t wait to use. I wasn’t sure what I’d make, until magically, sent me their Dinner Tonight recipe and immediately, I knew I had to make it.

The Goat Cheese and Herb Stuffed Chicken sounded like the perfect weeknight dinner.  It did require a few ingredients that I didn’t already have on hand, but a quick stop at the market on the way home from work fixed that. The chicken came together quickly; 35 minutes after walking in the door I had dinner on the table.

This light meal even got a thumbs up from the boy I’ve reeled in. We were both a little skeptical when we saw mint as part of the recipe, but determined that it was the perfect addition to the goat cheese mixture.  If you want to have one less dish to clean, I think you could definitely skip browning the chicken on the stove first and just go straight to the oven. Even with the extra step though, the meal comes together quickly and easily and I will definitely make it again!


  • 1/4 cup panko (Japanese breadcrumbs)
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 (4-ounce) package goat cheese
  • 4 (6-ounce) skinless, boneless chicken breast halves $
  • 1/2 teaspoon kosher salt, divided
  • 1 Tablespoon olive oil, divided


Preheat broiler to high. Combine the first four ingredients in a small bowl. Cut a horizontal strip through the thickest portion of each breast half to form a pocket. Try to make the pocket as big as you can without cutting through, as this makes it easier to stuff (and you get more of the good filling!). Stuff each breast with at least two tablespoons of the goat cheese filling and close the pocket with a wooden toothpick. Sprinkle the chicken with salt and pepper.

Heat the olive oil in a nonstick pan; add chicken. Allow chicken to brown on one side (about 2 minutes). Remove chicken from pan and place browned side up on a baking sheet. Broil chicken for about 10 minutes, or until done.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: