Tuesday, September 10, 2013

Goat Cheese Stuffed Chicken (take 2)

*Recently I decided to go through some of my old recipes and take a trip down food memory lane. Then I realized that some if my pictures from when I started HDFB were horrendous... like grainy pixelated horribleness. I may not have a fancy camera like the big time blogs out there, but my Motorola Droid RAZR takes some pretty good pictures in comparison. I went back and re-made this goat cheese stuffed chicken the other night, which was the perfect dinner for two, and served it over some freshly steamed kale. Delish! Now back to the original posted recipe (from May 10, 2012, just with better pics)*

Self Magazine had Bethenny Frankel on their cover this month, and in her interview she listed her favorite go-to dinner recipe. Goat cheese and fresh herbs, combined with chicken breasts is not a recipe for disaster, but a recipe for deliciousness. 

Goat Cheese Stuffed Chicken

serves 2
  • 2 chicken breasts
  • 3 oz. goat cheese
  • 1/2 tbsp. fresh parsley, chopped
  • 1/2 tsp. mixed italian seasoning
Preheat oven to 350 degrees. Cut a slit in each chicken breast along the side, but careful not to cut all the way through. Mix the goat cheese, parsley, and italian seasoning in a small bowl. Stuff half of the mixture into each chicken breast. Place chicken on a baking sheet. Drizzle each side with olive oil, and a sprinkle of salt and pepper. Bake at 350 for 20 minutes, or until inside is no longer pink. 

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