large boneless, skinless chicken breasts
tablespoons Dijon mustard
large eggs, lightly beaten
cup Gold Medal™ All-Purpose Flour
cups Progresso™ Italian-style or plain bread crumbs
oz goat cheese (chèvre)
tablespoons butter, room temperature
tablespoon rosemary, fresh and chopped
tablespoon unsalted butter, softened
teaspoon black pepper, freshly ground
Preheat the oven to 350°F and gather your ingredients.
Combine the filling ingredients to make a thick spread. Refrigerate until ready to use.
Cut a slit into the side-center of each chicken breast, leaving about one inch at each end of the breast, being careful not to cut all the way through (you're creating a pocket). Sprinkle the chicken breasts on each side with some salt and rub them down with a little Dijon mustard.
Divide the filling and stuff into the chicken pockets.
Use toothpicks to secure the cut edges.
Place the beaten eggs, flour and breadcrumbs in 3 separate shallow dishes. Dredge the chicken in the flour, dip into the egg mixture, and dredge in the breadcrumbs. Lightly spray with cooking oil.
Place the stuffed and breaded chicken breasts directly on the middle rack of the oven with a lined cookie sheet on the rack below to catch any drippings. Bake for 40-45 minutes or until an instant read thermometer inserted into the thickest part of the chicken reads 165°F.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
4 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Chicken stuffed with creamy goat cheese is a fancy dinner that's surprisingly easy to make!Goat cheese and rosemary are the perfect surprise center for golden baked chicken.The title’s a mouthful, I know, but so is the dish – a mouthful of deliciousness!I don’t make stuffed chicken breasts very often, but when I do, I always wonder why I don’t. I think it’s because I forget how quick and easy it is. Because they seem like they’d be a bit of work. But then you make them and realize, oh my gosh, this is too easy! And then you take a bite and think, this is too amazing! I know, I’ve been there.These stuffed baked chicken breasts are simple but incredible. And if you’re thinking, “I don’t do goat cheese”, no worries – use cream cheese. The cheese and rosemary and garlic inside infuses the rest of the chicken breast with flavor, while the breading on the outside keeps the moisture of the chicken trapped in. (Just don’t over-bake them!) And rubbing the chicken breasts down with just a hint of Dijon mustard… ooh la la!And here’s another pro tip: Stuff the chicken breasts a day in advance and then bread them as soon as you’re ready to put them in the oven. That’ll make meal time an absolute breeze.Give these a try. You’ll be glad you did!