Yesterday I told you about the wonderful visit I had with my mom. We cooked ourselves a delicious dinner with the items we scored during our grocery shopping trip: Chicken Stuffed with Goat Cheese and Sun-Dried Tomatoes. It was so good. But do you know what's not good? My picture of said stuffed chicken. I'm obviously not a photographer. Please do not let the crummy picture deter you from making this dinner. Like I said, it tasted so good.
P.S. If you don't feel like mixing all the herbs into the goat cheese, I'm sure you could purchase herbed goat cheese and just use that instead.
P.P.S. Today's my dad's birthday. Happy birthday, Pops!
Chicken Stuffed with Goat Cheese and Sun-Dried Tomatoes
Serves: 2 (my mom and me)
2 chicken breasts
Salt and pepper
2 ounces goat cheese, softened
2 tablespoons diced sun-dried tomatoes
1 tablespoon fresh parsley, chopped
1/8 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon lemon juice
2 tablespoons flour
2 tablespoons olive oil
Preheat oven to 350 degrees. Using a sharp knife, cut a wide, deep pocket in each chicken breast. Season with salt and pepper.
In a small bowl, combine goat cheese, sun-dried tomatoes, parsley, thyme, garlic powder, onion powder, and lemon juice. Season to taste with salt and pepper. Divide mixture in half, and roll each half into a cylinder. Place one cylinder of goat cheese into the pocket you created in each chicken breast. Use toothpicks to "sew" the chicken breast closed so the cheese doesn't ooze out when it cooks. Dust chicken with flour.
Heat olive oil in a skillet over medium-high heat. Cook the chicken for 4 minutes on each side, to give it a golden-brown color. Place skillet in the preheated oven and cook the chicken for about 20 minutes, until it reaches an internal temperature of 165 degrees. Remove chicken to a cutting board, tent with foil, and allow it to rest for 10 minutes. Remove toothpicks and slice chicken on the bias for a lovely presentation. Or just dig in!