Tuesday, May 10, 2011

Bacon and Goat Cheese Stuffed Chicken Breast

Found this recipe on the Cooking Light site, do you sense a trend here....It was quite good, just make sure you remember to remove the wooden picks... sorry....

2 tablespoons sliced green onions
3 ounces goat cheese
1 slice bacon, cooked and crumbled
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil 
Preheat oven to 350°. Combine green onions, goat cheese, and bacon. Cut a 1-inch-wide slit into the thick end of chicken breast halves, and carefully cut down to center of chicken to form a pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add canola oil. Add chicken to pan; sauté 4 minutes. Turn chicken over. Bake at 350° for 12 minutes; let stand 5 minutes.
Picked up some Fava Beans. Yum! And I rounded out the meal with some baby carrots and rice. Not bad for a Tuesday!

1 comment:

Mr. Bill said...

Looks delish....but why can't I like goat cheese? I remember a time I couldn't abide bleu cheese. Maybe there might be hope for me! Oh...the beans sent me over the edge.....LOVE 'em