Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction. Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes.
4 skin-on boneless chicken breasts. Kosher salt and freshly ground black pepper. 1 large egg white. 8 ounces goat cheese, crumbled. 2 tablespoons finely .
Combine parsley, thyme, goat cheese, and grated garlic. Cut a slit in each chicken breast to form a pocket; stuff with mixture. Sprinkle with salt and pepper. Heat olive oil in a skillet over medium-high.
Brush chicken with oil; sprinkle with salt and pepper. Place on greased rimmed baking sheet. Roast in 375Â°F (190Â°C) oven until chicken is cooked through and the chicken reaches an internal temperature of 165Â°F (74Â°C).
Stuffing chicken breasts with goat cheese doesn't seem like a particularly healthy. Stuff the chicken breasts with the mixture and gently press to flatten them.
Also, I adapted this recipe. I use whole chicken breasts, pan seared to hold shape and allow for slicing the chicken open to stuff the cheese mixture. I use garlic .
This recipe is by Marian Burros and takes 1 hour. Tell us what. Goat Cheese And Herb-Stuffed Chicken Breasts. Arrange the breasts in a large roasting pan.