Looking for a new chicken dish? Do you enjoy goat cheese and rosemary? Then I have the recipe for you. I invited some friends over at the last minute the other evening. They said I shouldn’t worry about providing food, but I couldn’t let myself obey. I can’t have people over and not offer a little bit of something. The troubles is, I really didn’t think I had anything in the house to serve them. I had some grapes I could set out. I looked in the cupboard and found some mini italian breadstick type crackers. Did I have anything to go with that? I went to the refrigerator. I had some goat cheese! Yes! Goat cheese. I love goat cheese. So, I started scanning the internet for recipes. I happened upon a recipe at Epicurious for some herbed goat cheese that contained garlic and rosemary. I had some fresh rosemary in the garden and some garlic in the cupboard, so I had my solution for a cheese spread. My friends arrived, but apparently they took my statement, “I don’t have anything in the house to offer for food” seriously and came already filled with food. I was the only one who even tried the cheese spread, but it was addictive. However, at the end of the night, I had all this left over rosemary goat cheese because I do have a tad bit of self control. I could keep it for an appetizer-like snack. It was truly delicious that way. However, I also needed a plan for dinner the next evening, and I thought it might be fun to create a stuffed chicken with the goat cheese. We loved the results, so I thought I would pass the recipe along to you. I would encourage you to try the chicken, but if you don’t, the spread really is a wonderful appetizer with crackers or toasted baguettes as the recipe says.
Rosemary Goat Cheese Stuffed Chicken
4 chicken breasts, pounded flat
1/2 cup Panko bread crumbs
1/2 cup fresh bread crumbs
3 Tbsp butter
Herbed Goat Cheese (see recipe here)
Heat oven to 350.
Pound 4 chicken breasts flat. In a bowl, combine the two different kind of bread crumbs. Make up the herbed goat cheese recipe. It makes the perfect amount.
Put 1/4 cheese mixture per chicken breast.
Roll up chicken and hold together with a toothpick. Don’t forget to remove the toothpick after baking.
Roll each breast in the breading mixture. I like to sprinkle a bit extra on top before I put them in the oven. Put butter in a baking dish and set in the oven until melted. Add chicken breasts to the butter in the baking dish. Bake at 350 for 30-40 minutes or until the internal temperature reaches 170.
Let me know if you try it. We loved it around here.