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Goat Cheese & Sundried Tomato Chicken
Submitted by Andrea Haywood on July 24, 2009 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 4 pieces Chicken Breast Halves
- 5 ounces, weight Goat Cheese Log
- ½ cups Walnuts
- 6 ounces, weight Marinated Sun-dried Tomatoes
- 1 piece Basil Sprig, Large
Preparation Instructions
Wash and dry chicken breast pieces. Use a sharp knife to make a slit in one side of each chicken piece. Then enlarge the opening, inside the breast, without cutting through to the other side. You want a pocket large enough for your stuffing, that won’t leak out from the sides.
Slice goat cheese log into 8 pieces. Chop walnuts, sundried tomatoes and basil together. Mix in salt. Set aside 4 heaping teaspoons of the tomato mixture.
Stuff each pocket with 2 slices of goat cheese and ¼ of the remaining tomato mixture. Thread a bamboo skewer through the cut opening, to keep the stuffing from coming out during cooking.
Bake in a 350 oven for 40 minutes. Top each chicken breast with a spoonful of the reserved tomato mixture and a drizzle of olive oil just before serving.
