Chicken Breast Stuffed with Goat Cheese and Sun Dried Tomatoes

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Servings: 4
Prep Time: 20 MINS
Cook Time: 25 MINS

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Chicken Breast Stuffed with Goat Cheese and Sun Dried Tomatoes

RANGER® Free Range Split Chicken Breasts

Step ONE

Preheat oven to 375°. Lay the chicken breasts skin side up on your cutting board. Take your fingers and loosen the skin from the breast without detaching leaving a nice pocket to stuff.

Step TWO

Take one quarter of the cheese and surround each julienned tomato making a ball. Stuff the ball underneath the loosened chicken skin and spread out under the skin pulling as much as the skin over the meat so it doesn’t dry out.

Step THREE

Rub each chicken with olive oil, salt and pepper. Place each piece of chicken on a baking sheet about two inches apart.

Step FOUR

Bake the chicken at 375° for about 20-25 minutes till golden brown making sure internal temp reaches 165°. Remove from oven and let rest for 10 minutes before serving. Top with olive tapenade if desired.

	RANGER® Free Range Split Chicken Breasts
5 oz	goat cheese
4	julienned sun-dried tomatoes
	Extra Virgin Olive Oil
1 tsp	salt
1/4 tsp	fresh ground pepper
6 oz	Olive tapenade (optional)

Step 1

Preheat oven to 375°. Lay the chicken breasts skin side up on your cutting board. Take your fingers and loosen the skin from the breast without detaching leaving a nice pocket to stuff.

Step 2

Step 3

Rub each chicken with olive oil, salt and pepper. Place each piece of chicken on a baking sheet about two inches apart.

Step 4