Tuesday, February 22, 2011

{ goat cheese & thyme-stuffed chicken breast }

If you’re a goat cheese fan, here’s a simple dinner worth making … again, and again.

The ingredients are few – fresh thyme, goat cheese, four chicken breasts, bacon (8 slices – I used peppered) salt, pepper and olive oil.

Cut the breasts length-wise, butterfly open like a book, and pound thin (not too thin, just evened out some).

Season both sides with salt and freshly-cracked pepper.

Fill chicken with crumbled goat cheese (as desired), and sprinkle with chopped, fresh thyme. Close, wrap with two slices of bacon, and lightly coat with olive oil.

Place in greased dish and cook at 400° for an hour.

I served the chicken with sliced potatoes, baked with rosemary, thyme, salt, pepper and olive oil, topped with Parmigiano Reggiano.


Beverly said...

I'm not a chicken girl, but that looks damn tasty.

Flo said...

Every recipe you post leaves me absolutely inspired. The best perk of this particular one is that that the goat cheese is cooked, which means pregnant girls like me can enjoy it too! :)

KAS said...

This looks so yummy I will be making it this weekend. Thanks for the recipe!