The Pioneer Woman Tasty Kitchen
Profile Photo

Roasted Red Pepper and Goat Cheese Stuffed Chicken Breasts

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Roasted Red Pepper and Goat Cheese Stuffed Chicken Breasts make dinner super fancy and super easy at the same time!

Ingredients

  • 4 whole Boneless, Skinless Chicken Breasts, Fat Removed, Rinsed And Patted Dry
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 4 ounces, weight Goat Cheese, Softened
  • ¼ cups Roasted Red Peppers, Roughly Chopped
  • 2 Tablespoons Olive Oil

Preparation

Preheat oven to 375 F. Preheat a large oven-safe skillet over medium heat.

Using a sharp knife and being very careful, cut a 1-inch slit into the thickest part of the chicken, being careful not to cut all the way through. Gently move the knife around to make the little “pouch” in the chicken breast bigger without opening it up too much on the outside. Repeat with all of the chicken breasts. Season both sides of the chicken with salt and pepper.

In a small bowl, mash together the goat cheese and roasted red peppers. Form the mixture into 4 equal-sized balls and press one ball into each chicken breast. Use a few toothpicks to close up the slit in the chicken breast so that the filling doesn’t fall out!

Add the olive oil into the hot pan and place the seasoned and stuffed chicken breasts in the hot oil. Sear on the first side for about 4-5 minutes. Turn the chicken breasts onto the other side and allow to sear for about 3 minutes. Then place the entire pan into the oven and cook for about 15-20 minutes or until the chicken is done. Remove pan from the oven, set it on a rack and allow it to sit for about 5 minutes before serving. Serve hot!

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of Rebecca Bess

Rebecca Bess on 9.14.2013

This was so easy and fantastic. Everyone should try this.

Related Recipes

Pasta Frittata
Profile Photo by PW Food & Friends in Main Courses
Served warm or at room temperature, this pasta frittata is an...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Grilled Flank Steak with Tarragon Caper Sauce
Profile Photo by Lori Kemph | Mutt & Chops in Main Courses
A beautifully grilled flank steak enhanced by a unique caper and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Bulgogi
Profile Photo by Candy in Main Courses
Normally for the bulgogi marinade, you would need to use one...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Healthy Blackened Salmon Burgers with Strawberry Avocado Salsa
Profile Photo by Angelina Papanikolaou in Main Courses
Easy Blackened Salmon Burgers with Strawberry Avocado Salsa are healthy and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy