Tuesday, October 18, 2011

Crusted Chicken Stuffed with Tomato & Parmesan Goat Cheese

This sounds complicated, but it's ridiculously simple.  And it's fricking delicious.

5 chicken breasts
1/2 c. goat cheese
2 tbsp. Tomato & Parmesan Cheeseball Seasoning
1/4 c. parmesan cheese
1/4 c. panko breadcrumbs

Slice along the length of the chicken breast to create a pocket.  (I removed the little extra flappy piece from each chicken breast first to make sure the chicken breast was the same thickness on either side of the pocket.)  Combine goat cheese and Tomato & Parmesan Cheeseball Seasoning.  Divide into 5 equal portions, and press the goat cheese mixture into each of the chicken breast pockets.  (You could also pound out the chicken breast instead, and then just spread the cheese mixture on one side and fold it in half like a book.)  Drizzle chicken breasts with olive oil on both sides, and set them in a bowl with the mixture of parmesan and panko so that it coats the bottom.  Transfer to a lined baking sheet, and sprinkle the remaining pamesan and panko mixture over top of each chicken breast.  Bake at 375 F for about 30 minutes.
I'm not sure why it looks pinky in this picture.  Honest to goodness, I cooked the chicken properly!
This took a few minutes to prepare, and it tasted spectacular!  You have to try this super simple recipe!!
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