Chicken Breasts with Goat Cheese

Well, here it is. I finally got around to cooking dinner. This is one of my favourite go to dinner party dishes. I’m almost embarrassed to give out the recipe, because it tastes like it should be a lot harder to make than it is. This recipe serves four but can easily be halved or doubled.

Chicken Breasts with Goat Cheese

Source: Lucy Waverman’s Fast & Fresh Cookbook

Chicken and Filling

4 single boneless chicken breasts
4 oz. goat cheese
1/3 cup sundried tomatoes, finely chopped
2 tbsp olive oil
1 garlic clove, minced
2 tbsp finely chopped fresh basil
Pinch of cayenne pepper
Salt & pepper to taste

Marinade

2 tbsp olive oil
1 tbsp finely chopped fresh basil
1 tbsp lemon juice
1 garlic clove, minced

In a small bowl mix together:

Goat cheese
Sundried tomatoes
2 tbsp olive oil
1 minced garlic clove
2 tbsp chopped basil
Cayenne
Salt & pepper

Taste and adjust seasoning as needed.

Cut a deep pocket in each chicken breast. Make the pocket as large as possible without cutting right through the breast. I almost butterfly the breasts, as you can see in the picture below.

Stuff filling into pockets, then flatten the breasts with your hand to pack and seal the pocket. Try not to let it overflow the edges.

Mix the marinade ingredients.

Pour over chicken breasts and marinate for 15 minutes.

Place the chicken on a broiler pan and broil for 5 – 6 minutes on each side until cooked through.

Enjoy!