the big cheese.

Goat cheese is among the culinary god’s most sacred blessings. It should be it’s own food group. (I wonder how many letters to the FDA and protest rallies that would take…)

For those of you unfamiliar with the big cheese, my deepest apologies you cannot experience a virtual tasting right now. Imagine a zang of flavor with a creamy yet compact texture. Basically think amazingness that pairs with everything!!

Tonight I combined goat cheese with an Italian flair using pesto to jazz up the usual suspect: chicken breast. Here’s a fabulous recipe for goat cheese and pesto stuffed chicken breast that only takes up 30 minutes to make- 20 of those are when it’s in the oven aka no baby sitting required.

Need:
3 tablespoons goat cheese
2 tablespoons pesto (can purchase ready made at the grocery store)
2 chicken breasts
1 egg
1 cup breadcrumbs
EVOO
Oven heated to 400 degrees

Hollyized Steps:

Combine your goat cheese and pesto into a small bowl and stir until fully combined. I leave my goat cheese out for five minutes to let it soften and make it easier to break down the crumbles- otherwise the two flavors will be separate.

Trim extra fat from the chicken breasts. Then using a sharp knife, cut a deep slit into the chicken along the side like you are slicing it in half.

Crack and whisk the egg into a shallow container. Place a second shallow container next to the first and add in the breadcrumbs. Then put a salad plate in front of the egg container and have the bowl of your goat cheese mixture behind it. This will be your mini-prep station and really cut down on making a mess.

Stuff the chicken breast with your mixture, then holding the fold closed, add the chicken into the egg container and then dip into the breadcrumbs. Make sure the breast is coated with breadcrumbs. Your pan should be on the stove with some EVOO on medium heat and then throw it on!

Let the chicken cook for two minutes on each side.

Cover a cookie sheet with foil so you don’t have to labor over cleaning if the stuffing leaks. Spray with EVOO and bake the chicken in the oven for 20 minutes or until golden brown.

Plate with an easy side like salad and you have a FABULOUS dinner! The flavor and texture combination (imagine creamy and soft filler contrasted with the crunchy breaded crust) will have you in dining heaven!

Print Recipe

the big cheese

Course: Main Course

Ingredients

• 3 tbsp goat cheese
• 2 tbsp pesto (can purchase ready made at the grocery store)
• 2 chicken breasts
• 1 egg
• 1 cup breadcrumbs
• EVOO

Hollyized Steps:

• Oven heated to 400 degrees
• Combine your goat cheese and pesto into a small bowl and stir until fully combined. I leave my goat cheese out for five minutes to let it soften and make it easier to break down the crumbles- otherwise the two flavors will be separate.
• Trim extra fat from the chicken breasts. Then using a sharp knife, cut a deep slit into the chicken along the side like you are slicing it in half.
• Crack and whisk the egg into a shallow container. Place a second shallow container next to the first and add in the breadcrumbs. Then put a salad plate in front of the egg container and have the bowl of your goat cheese mixture behind it. This will be your mini-prep station and really cut down on making a mess.
• Stuff the chicken breast with your mixture, then holding the fold closed, add the chicken into the egg container and then dip into the breadcrumbs. Make sure the breast is coated with breadcrumbs. Your pan should be on the stove with some EVOO on medium heat and then throw it on!
• Let the chicken cook for two minutes on each side.
• Cover a cookie sheet with foil so you don’t have to labor over cleaning if the stuffing leaks. Spray with EVOO and bake the chicken in the oven for 20 minutes or until golden brown.
• Plate with an easy side like salad and you have a FABULOUS dinner! The flavor and texture combination (imagine creamy and soft filler contrasted with the crunchy breaded crust) will have you in dining heaven!