Finding your weeknight “OOOooommmmmm” moment can really be in a great dinner. The versatility of chicken is something I love and this stuffed chicken breast is simple and really delicious.
3 large chicken breasts
6 ounces goat cheese
3-4 tbs poultry seasoning
1 cup sauteed or roasted vegetables
1 cup vegetable stock
1 tbs butter
1 tbs olive oil
salt and pepper to taste
The reason I didn’t specify which vegetable to use is I want you to use your favorite medley to personalize this dish. Plus, if you have leftover veggies from the night before, this chicken dish allows you to throw in what you have laying around. I used a mixture of onions and mushrooms that had been sauteed from the night before.
Preheat your oven to 375 degrees. Also get a sauce pan out and place it on the stove.
Stuffing chicken starts with butterflying the chicken breasts. Simply find the fattest part of the bird and cut it open halfway down till you can open up the breast. Cut almost all the way through, but not quite. Season the breasts on both sides with your favorite poultry seasoning.
Open the breasts and place 2 ounces goat cheese, along with 1/3 of the vegetables inside the chicken. Fold the top portion back over.
Place the butter and olive oil in the saucepan and get it hot. Once the butter has melted, place each folded breast in the pan and sear both sides.
Place the seared chicken breasts in an oven dish. Pour the vegetable stock into the saucepan and scrape the bottom of the pan to get all of the chicken bits and juices.
Pour the vegetable stock mixture into the oven pan. Bake the chicken for 20-25 minutes. Remove from the oven. Place next to your favorite side dish, eat and enjoy.