Goat Cheese-Stuffed Chicken Breasts
This elegant chicken dish is a crowd favourite and cooks in under 30 minutes.
Servings: 4
Ingredients:
Goat Cheese-Stuffed Chicken Breasts
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 327 |
| pro | 39 g |
| total fat | 18 g |
| sat. fat | 8 g |
| carb | 2 g |
| fibre | trace |
| chol | 98 mg |
| sodium | 370 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 15% |
| vit A | 15% |
| vit C | 2% |
| folate | 5% |
-
6 oz (175 g) goat cheese
2 cloves garlic, minced
1 green onion, minced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) dried marjoram
Pinch cayenne pepper
4 boneless skinless chicken breasts
2 tbsp (25 mL) extra-virgin olive oil
1/2 tsp (2 mL) each ground cumin and paprika
1/4 tsp (1 mL) each salt and pepper
Preparation:
In small bowl, combine goat cheese, garlic, green onion, thyme, marjoram and cayenne until smooth; set aside.
Trim any fat from chicken. With knife held horizontally and starting at thinner side, cut chicken in half almost but not all the way through; open like book. Spread 1 side of each with one-quarter of the cheese mixture. Fold uncovered side over; secure edge with small skewer or toothpicks.
In small bowl, whisk together oil, cumin, paprika, salt and pepper; brush all over chicken.
Place on greased grill over medium-high heat; close lid and grill, turning once, until golden brown and chicken is no longer pink inside, about 16 minutes.
Trim any fat from chicken. With knife held horizontally and starting at thinner side, cut chicken in half almost but not all the way through; open like book. Spread 1 side of each with one-quarter of the cheese mixture. Fold uncovered side over; secure edge with small skewer or toothpicks.
In small bowl, whisk together oil, cumin, paprika, salt and pepper; brush all over chicken.
Place on greased grill over medium-high heat; close lid and grill, turning once, until golden brown and chicken is no longer pink inside, about 16 minutes.
Source
Canadian Living Magazine: June 2007
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