Goat Cheese Stuffed Chicken

This is getting ridiculous. I’m officially eating more food than I can write about in a reasonable amount of time. If that’s not a sign of a crazy appetite, I don’t know what is. This doesn’t even count all the eating out I do [which is quite a bit].

I’ve noticed with this whole dairy fiasco that goat isn’t quite as bad as cow. Well, I haven’t really exhausted this theory, but the little bits of goat cheese I do eat don’t seem to flare up the ol’ pimple factory quite like a fat slice of cheese with mozzarella. I guess there just isn’t the same opportunities with goat cheese like there is with cow cheese. There certainly aren’t the same varieties. If there are [and there probably are], they’re at grocery stores I don’t shop at.

I do love a decent chevre on pizza and pasta, though, so I jumped at the chance at stuffing it in some chicken breasts. However, if you don’t have nice, fat, uniform breasts [I’m totally leaving myself open with that remark], it’s going to make stuffing them a real bummer. Trust me. I’m speaking from experience. I wish I had pounded mine thin and just rolled them up. Next time. Next time. This chicken did not photograph well at all, thus the vague photo below. You should still make this, though. It’s super good. Especially with roasted potatoes and caramelized carrots. Uh..yum.

On a personal note, the MLS season finally started. I’m psyched. It’s an excuse to make snacks [assuming I’m not at the local soccer bar]. I’ve also started up school again. That means more random baking/cooking to avoid homework. Woohoo!

Inspiration: Handle the Heat

Ingredients

• 2 green onions, sliced
• 3 ounces goat cheese
• 1 slice of bacon, cooked and crumbled
• 4 chicken breasts [I used two large ones]
• salt and pepper to taste
• olive oil

Preparation

1. Preheat oven to 350º.
2. Combine onions, bacon, and goat cheese in a small bowl.
3. Create a pocket out of the fat end of each breast, slicing into it.
4. Stuff each breast with an equal amount of the bacon-y, cheese mixture.
5. Keep them contained by stabbing them with toothpicks.
6. Season them with salt and pepper.
7. Heat an oven proof skillet over medium high heat [cast iron, ftw!].
8. Add the oil and sear the chicken on each side without losing the cheese mixture.
9. Once browned on each side, toss that baby in the oven for another 10-12 minutes.
10. Remove and let rest for 5 minutes.