Balsamic Goat Cheese Stuffed Chicken Breasts

Balsamic Goat Cheese Stuffed Chicken Breasts

14 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Amber Maechler
Recipe by  Amber Maechler

“I made this up and my husband and kids loved it!”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
  3. Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  4. Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
  5. Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

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Reviews (14)

Rate This Recipe
Cabinluvn
11

Cabinluvn

Wow...this was FANTASTIC! Te only thing I did differently was to add some sundried tomatoes on top of the goat cheese before I folded the breast closed. If you added mushrooms, I think it would be an easy copycat of Carrabbas stuffed chicken breast

Cynda
5

Cynda

Great flavor and easy to make. But if you don't like balsamic vinegar, don't bother.

lutzflcat
4

lutzflcat

Two things about this recipe: you need to love balsamic and goat cheese because they dominate equally. I reduced the balsamic to a sweet syrupy consistency which was decadently rich. My chicken breast was HUMONGOUS, so I pounded it out a little, spread the goat cheese on it, drizzled some balsamic, and then rolled the chicken breast which made for a really nice presentation when sliced. I think the goat cheese filling was longing for some other ingredients, so I will try that the next time. Sauteed some mushrooms and topped the chicken breasts when serving. We liked this, but I think it needs a little tweaking (but not much) to reach 5 stars.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 340 cal
  • 17%
  • Fat
  • 13.5 g
  • 21%
  • Carbs
  • 23.5 g
  • 8%
  • Protein
  • 30.1 g
  • 60%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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