Goat Cheese & Cranberry Stuffed Chicken

This episode features a recipe from Sunday dinners with family. Goat Cheese & Cranberry Stuffed Chicken. Learn these simple techniques to prepare and stuff chicken. Create your own flavors and tell us about them in the comment section.

Goat Cheese & Cranberry Stuffed Chicken Recipe

4 boneless skinless chicken breasts

Stuffing: 5 oz plain goat cheese, 2 tablespoons milk, 1/2 cup dried cranberries

Pan sauce: White wine (6 oz), Chicken Stock (1 cup), 2 tbls flour, 2 tbls butter (optional), fresh parsley (chopped)

Salt, Pepper, Poultry seasoning, Olive oil

Preheat oven to 325

To make the stuffing: Combine goat cheese, milk and dried cranberries in a bowl. Mix until combined, set aside.

To prepare the chicken: With a sharp knife, cut a small pocket in the chicken breast. Season the inside of the pocket with salt, pepper and poultry seasoning. Place a spoon full of the stuffing in each breast. Don’t overstuff. Season outside with salt and pepper.

In a hot skillet, add 2 tbls of olive oil. Place chicken breasts top side down to brown about 4-7 minutes. Turn chicken over, and place in oven. Bake until internal temperature reaches 150. Remove from oven and place chicken on plate. Wrap in foil.

Return skillet to stove, over medium-high heat, add butter (if needed) and flour to make a roux. Cook for a minute or two to cook out the flour taste. Add wine to deglaze the pan, and bring to a boil, stirring constantly. Add chicken stock a little at a time until desired consistency. (You may not need the entire cup.) The sauce should be velvety, but not as thick as a gravy. Add fresh parsley, and salt and pepper to taste.

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