Chicken Stuffed With Goat

A recent vacation meal left me craving stuffed chicken breasts when I got home. They are def. one of my favorite things to make and eat. So, I went rummaging around the fridge for leftover junk to cram in my poultry. I came up with garlic, which I roasted. I also added some chives that were limping along in my back porch herb garden in order to put them out of their misery. Then, combined these two ingredients w/leftover goat cheese and cracked pepper, much to my mouth's delight!

Sear one side of stuffed chicken breast in the pan, flip, finish it off in the oven. Quick, easy week night meal, not to mention tummy pleasing! To make things even simpler, I would recommend stuffing the chicken ahead of time and stowing it in the fridge. That way, when you get home from work, you just have to throw it on/in the stove!

Chicken Breasts Stuffed w/Goat Cheese, Roasted Garlic, Chive & Cracked Pepper

Serves 2

3-4 oz. fresh, plain goat cheese

6-8 garlic cloves

2-3 Tbsp fresh chopped chives

1/2 - 1 tspn fresh cracked tellicherry peppercorns

2 thick chicken breasts

Olive oil

* To roast the garlic, place cloves (whole, w. skin) in foil. Sprinkle w/salt, pepper and a little olive oil. Roast @ 400 degrees for 15-20 minutes. Garlic should be soft and the skins translucent. Snip end of clove and squeeze garlic out!

Leave oven heated at 400.

Combine first 4 ingredients.

Heat skillet w/2 Tbsp olive oil over med-high heat.

Cut a slit in the middle of the thickest part/side of the chicken breasts. Being careful not to cut through to the other side. Distribute 1/2 of cheese mixture into each breast. Seal w/toothpicks.

Pan sear one side of chicken for approx. 3-4 minutes (lightly golden brown). Flip chicken and place whole pan in oven. Let poultry cook for approx. 15-30 minutes (or until 165 degrees). Let sit for 5-10 minutes before serving.