Stuffed Chicken Breasts - A celebration of goat cheese!

[crono760]

Well, it's probably no secret, but here's what I did tonight for dinner. It's a chicken breast (boneless) dish with a few sides:

preheat oven to 380F (or wherever you normally cook chicken. 380F is it for me)

Stuff the chicken breast with goat cheese and roasted red peppers. Place it into a baking pan.

Put some olive oil (spanish EVOO is best), some balsamic vinegar (I used a fig balsamic, so I imagine it was flavoured), some salt and pepper, and some crushed garlic into a small bowl, mix it up, and spread it over the chicken.
I used a brush to do this.

Bake it (it took about 30 minutes to cook on my oven).

Appetizer: Fry some thin, round slices of French Baguette in spanish EVOO. Put a small piece of goat cheese on top. Drizzle with balsamic.

Side: Pasta salad made with a bit of goat cheese and Kraft Balsamic Dressing (I don't really know how to make a good pasta salad dressing)

It is so good!

Mike

 

[Constance]

The chicken sounds great!

I always use Good Seasons Italian Dressing for pasta salad. Use more than you think you need, as the pasta really soaks it up.

 

[PastaKing]

I don't know what it is, but, I never liked stuffed chicken breast.

I gave it another try a few weeks ago at a danish restaurant. I tried so hard to have an open mind, but I just did not like it. Something about the idea of it being "stuffed" with something, even if I eat what it is suffed with.

 

[Marko]

Too bad. Here's one of mine and how to do it I just posted on my blog:

Livingston Cooks

 

[Bilby]

It must be nice to work in a building such as Eaton Hall, Marko. Certainly looks wonderful.

 

[crono760]

Well Marko, I must admit: seeing your blog two days ago is what spawned my idea for my stuffed chicken in the first place. I used your goat cheese idea, but I've always been a huge fan of roasted peppers

 

[Jeekinz]

Well, it's probably no secret, but here's what I did tonight for dinner. It's a chicken breast (boneless) dish with a few sides:

preheat oven to 380F (or wherever you normally cook chicken. 380F is it for me)

Stuff the chicken breast with goat cheese and roasted red peppers. Place it into a baking pan.

Put some olive oil (spanish EVOO is best), some balsamic vinegar (I used a fig balsamic, so I imagine it was flavoured), some salt and pepper, and some crushed garlic into a small bowl, mix it up, and spread it over the chicken.
I used a brush to do this.

Bake it (it took about 30 minutes to cook on my oven).

Appetizer: Fry some thin, round slices of French Baguette in spanish EVOO. Put a small piece of goat cheese on top. Drizzle with balsamic.

Side: Pasta salad made with a bit of goat cheese and Kraft Balsamic Dressing (I don't really know how to make a good pasta salad dressing)

It is so good!

Mike

I saw your post yesterday and couldn't stop thinking about those chicken breasts. I stuffed two boneless skinless breasts with roasted red pepper and goat cheese, but sauteed them in a pan first and finished them in the oven. Accompanied with a field green salad, it was absolutely Devine!

Thanks for the idea. It will always be in my arsenal. I'll kill for Roasted Red Peppers.

 

[AllenOK]

Don't get me started! This sounds great. I may have to mention it to my Chef, for a special a couple weeks from now. Goat cheese, roast red bells, sauteed onions or shallots, some fresh thyme and rosemary, yadda yadda yadda.

 

[LT72884]

do you have to use goat cheese or will any type of cheese work. Like guda cheese or povalone or swiss?

 

[crono760]

I'd imagine that anything you'd like would work, but I prefer to use a stronger flavoured cheese, so no provolone...

Mike

 

[Jeff G.]

Too bad. Here's one of mine and how to do it I just posted on my blog:

Livingston Cooks

Love the website!!
Wow, that scallop with corn relish looks fantastic!!!