Roasted Red Pepper and Goat Cheese Stuffed Chicken Breasts

Y’all.  Goat cheese.  I absolutely cannot get enough of it!  The creamy texture, the fairly pungent but deliciously salty taste, the way that it brings a little foodie flair to just about anything?  So amazing!

 

The other day Nate and I were having a discussion, once again, about why he hates feta.  Looking back on it I really can’t recall why he doesn’t like it, but for some reason that day I was nodding in understanding.  He doesn’t like feta, one of my favorite cheeses ever, but he likes goat cheese.  OK.  Clearly still marriage material, you know?

 

I kid, I kid, he’s always marriage material –  but mine all mine!

 

Anyway, so we go with goat cheese around here most days because I know my man likes it and I know I like it.  The other day I was trying to think of something different for dinner to go with some sides I made (like this homemade rice-a-roni!), and behold!  Goat cheese in my fridge, right next to a half-used jar of roasted red peppers.  Chicken breasts in the meat drawer.  A little light in my eyes and love in my heart – and dinner was ready!

 

Well, not really.  I actually had to do other things to make dinner.  But how cool would it be if you could make dinner just with love?  I would love food into my family’s stomachs all day long while I also loved sitting on the couch 😉

 

A little off topic, however.  The point is that with a little bit of goat cheese and roasted red peppers I finally made a super yummy chicken dish that our little family got excited about.  It was cheesy and ooey and gooey.  It was flavorful.  It was ready in a short amount of time.  And we were all still in love at the end.  I think that’s a win, don’t you?

ROASTED RED PEPPER AND GOAT CHEESE STUFFED CHICKEN BREASTS

• 4 chicken breasts, trimmed, rinsed and patted dry
• 4 oz goat cheese, softened
• 1/4 cup roasted red peppers
• 2 tsp salt
• 1 tsp pepper
• 2 Tbsp olive oil

Preheat oven to 375.  Preheat a large skillet over medium heat.  Using a sharp knife and being very careful, cut a 1-inch slit into the thickest part of the chicken, being careful not to cut all the way through.  Gently move the knife around to make the little “pouch” in the chicken breast bigger without opening it up too much on the outside.  Repeat with all of the chicken breasts.  Season both sides with salt and pepper.  In a small bowl, mash together the goat cheese and roasted red peppers. Form into 4 equal balls and press one ball into each chicken breast. Use a few toothpicks to close up the slit in the chicken breast so that the filling doesn’t fall out!

 

Add the olive oil to the hot pan and place the seasoned and stuffed chicken breasts in the hot oil. Sear on the first side for about 4-5 minutes.  Turn the chicken breasts onto the other side and allow to sear for about 3 minutes, then place the entire pan into the oven and cook for about 15-20 minutes until the chicken is done.  Remove from the oven and allow to sit for about 5 minutes before serving.  Serve hot!