Chicken Breast Stuffed with Goat Cheese and Sun Dried Tomatoes
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Chicken Breast Stuffed with Goat Cheese and Sun Dried Tomatoes

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

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Directions

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.

Ingredients

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

Directions

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.