Recipe: Goat Cheese-Stuffed Chicken Breasts

Ingredients:

The Filling:

4 tablespoons goat cheese

2 teaspoons chopped fresh thyme

Salt and pepper to taste

Lo Note: If you end up with extra thyme like I did, you can always use it to sprinkle over the chicken before putting it in the oven.

The Chicken:

4 boneless, skinless chicken breasts

2 tablespoons olive oil, divided

12 ounces baby Yukon Gold or fingerling potatoes, chopped into 1-inch pieces

6 stalks of asparagus, quartered

2 shallots, thinly sliced

Salt and pepper to taste

Lo Note: I actually used about 10 stalks of asparagus.  It comes wit like 30 stalks so you gotta use it up somehow. Also, I seasoned the chicken on both sides with adobo.  Yea, I know that you’re stuffing it with flavorful goat cheese.  But I never walked past a piece of chicken I didn’t throw some Adobo or Lawry’s on.

Directions:

1. In a small bowl combine the goat cheese and thyme and season with salt and pepper

2. Preheat the oven to 375°.

3. Cut a deep pocket inside each breast and pack each pouch with a quarter of the goat cheese mixture, press closed.  Season the outside of the chicken to taste.

4. In a Dutch oven over medium heat, heat 1 tablespoon olive oil. Add the breasts and cook for 2-3 minutes on each side, or until golden brown.  Transfer to a plate.

5. Heat the remaining tablespoon of olive oil.  Add the potatoes, onions and asparagus.  Season with salt and pepper and cook for 2-3 minutes.

6. Arrange the chicken breasts on top of the vegetables. Place in the oven, uncovered and bake for 20 minutes or until the potatoes are tender and the chicken is cooked through.

Lo Note: We cooked the chicken for about 30 minutes and it might have been just a few minutes too long..  But thanks to the goat cheese, the breasts remain moist AF.

I kinda felt like a domestic ass bawse making this meal.  It looks like something that a 1950s housewife would make.  But here I am, killing this mf recipe. Hubby suggested that next time we use more cheese.  I’m 100% with that idea.

I got the recipe from our “The Modern Dutch Oven” book.  There isn’t another comparable one online…so you’re just gonna have to cook it like I did.

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