Basil and Goat Cheese Stuffed Chicken


  •  4 oz goat cheese
  • 1/3 cup chiffonade fresh basil leaves
  • kosher salt and frshly ground black pepper
  • 4 – 6 oz boneless, skinless chicken breasts
  • 2 TB canola oil

Looking for an easy way to dress up some boneless skinless chicken? This is the recipe for you. Make this for a special family meal or a night when you feel like creating a little fuss.


Preheat oven to 350 degrees.

In a small bowl, mix together the goat cheese and basil until the herb is well incorporated in the cheese. Season to taste with salt and pepper.

With a sharp boning knife, cut a slit deep in the side of the chicken breast to make a pocket. Gently push the pocket open with your fingers and carefully stuff about 2 TBS of goat cheese into each pocket. Lightly sprinkle the chicken breasts with salt and pepper.

In a large, oven safe saute pan, heat 2 TBS of oil over high heat until smoking and cook the chicken on each side for about 1 minute, until just golden. Transfer the pan to the oven and cook for 18 to 20 minutes or until cooked thoroughly.