Mmmm…just thinking about this recipe again makes my mouth water!

Stuffed chicken is becoming my “go-to” recipe, meaning a recipe that I can make without a recipe and using what I have on hand.  You can substitute like crazy when making this recipe; just call it artistic license!  My inspiration came from these two recipes here and here (the mushroom wine sauce with this recipe is fantastic!).

Goat-Cheese Stuffed Chicken Breasts

chicken breasts
goat cheese (or feta cheese or…)
herbs (basil, oregano, Italian seasoning…)
finely chopped onions (optional)
salt & pepper
breadcrumbs (or crushed up crackers)
1 egg
1-2 Tbsp. butter, melted

Cut a pocket in your chicken breasts (alternatively, you can pound them really thin and roll them up around the cheese filling).

In a bowl, combine goat cheese or feta cheese, herbs, onions, and salt & pepper (to taste).

In another bowl, beat the egg.

On a plate or in a shallow bowl, combine the breadcrumbs or cracker crumbs with some herbs (I like Italian seasoning) and a few grinds of black pepper.

Fill your chicken breasts with the cheese mixture.  Dip them in the egg, then into the breadcrumbs, pressing to coat.

Place chicken breasts in a greased baking pan and dot with melted butter.

Bake in a preheated (350 degrees) oven for 25-40 minutes, depending on how big the pieces are.

Enjoy!

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Tuesdays at the Table
Tuesday Night Supper Club
Tasty Tuesdays
Tatertots & Jello