Goat Cheese and Red Pepper Stuffed Chicken Breast

I love this recipe! It is healthy, cost friendly, super simple to make and delowcious, but I think my favorite part is that it is all mine. I made it one night when I was searching the internet for chicken recipes. I feel like I am always looking for new and fun chicken recipes that satisfy the taste buds. I stumbled upon a recipe for chicken stuffed with arugula and goat cheese. I got very excited, because I had just purchased some goat cheese due to a craving, so this would be perfect. One problem, I didn’t have any arugula. So to the drawing board I went. I decided to saute some onions and red pepper to replace the spicy arugula and it was a huge success. Not only did I love it, but the Hubby gave it 2 thumbs up. However, I think he would prefer his on the lighter stuffed side. He likes goat cheese and red peppers, but he definitely does not love them like I do. Here is what I did…

Ingredients

  • 4 chicken breasts, tenders removed, breasts pounded thin
  • Kosher salt
  • Ground black pepper
  • Half a yellow or white onion, sliced thin
  • 1 red bell pepper, sliced thin (or roasted red pepper)
  • 2 garlic cloves, minced
  • 4 oz of soft goat cheese broken into small pieces
  • 2-3 tablespoon butter
  • Olive oil
  • Wooden toothpicks

Directions

Preheat oven to 425 degrees F.

Heat the oil on medium high in a large pan. Sautee onions and red pepper and cook for about 10minutes. Add garlic and cook for another minute. Be sure to not let the garlic get too brown.

Pound the breasts thin to make them thin enough for rolling. To do this place a piece of plastic wrap over the chicken breast. Use the smooth side of the meat pounder to pound the piece thin.

Season the chicken pieces with EVOO, and salt & pepper. On a clean work surface lay cutlets flat, smooth side down. Layer with pieces of goat cheese and onion, pepper and garlic mixture. Starting with the narrowest ends, roll up the chicken cutlets into a tight roulade and seal with toothpicks to keep from unrolling.

Place the chicken roulades in the same pan and brown on all sides.

Transport chicken to a lightly oiled casserole dish. (To ensure I had enough flavor, I added 2 tablespoons of butter to the dish as well.) Place in the oven and cook until chicken is cooked through, about 15 minutes. (Don’t be too afraid about overcooking the chicken a little. The cheese and butter will really help keep the chicken moist. Focus more on making sure the chicken has cooked though the entire roll. If pounded evenly, it should not be a problem.)

Remove from oven and cover dish with foil and let rest for 5 minutes. After the chicken has set, remove toothpicks and serve. (If your chicken was wrapped tight enough, you can slice into rounds and serve for a beautiful presentation.)

  • Source: My Recipes
  • Prep Time: 15min
  • Cook Time: 20min
  • Total Time: 35min
  • Recipe Yields: 4 servings

Notes: As you can see I tend to stuff my chicken pretty thick. I am big goat cheese, onion and red pepper fan, so my roulades tend to look more like burritos. I served my stuffed chicken with Roasted Paprika Parsley Potatoes and some broccoli from the Barefoot Contessa.

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