Taste: The best way I can describe this is if you took the flavors of a loaded baked potato and sour cream and onion potato chips and stuffed them into a chicken. Tangy, onion-y, poignant. Flavors you crave.
Texture: The chicken is browned on the outside, tender inside, and stuffed with a crumbly yet melting cheesy filling with bits of crisp bacon.
Ease: 5 ingredients (if you don’t count salt & pepper), less than 30 minutes. Perfect for a speedy gourmet meal.
Appearance: I’m pretty sure anything that is “stuffed” will look mouthwatering (as long as it is stuffed with something edible).
Pros: One of my most favorite ways to turn boring chicken breasts into something amazing. It’s cheap, quick, and impressive.
Cons: None at all.
Would I make this again? I’ve already made it twice since first seeing the recipe in Cooking Light January/February issue.
Bacon & Goat Cheese Stuffed Chicken
From Cooking Light January/February 2011
- 2 tablespoons green onions, sliced
- 3 ounces goat cheese
- 1 slice bacon, cooked & crumbled
- 4 (6-oz) skinless, boneless, chicken breast halves
- salt & freshly ground black pepper
- 1 tablespoon canola oil
Preheat oven to 350 degrees F. Combine onions, cheese, and bacon in a small bowl. Cut a 1-inch-wide slit into the thick end of each chicken breast, and carefully cut down to center of chicken to form a pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat a large ovenproof skillet over medium-high heat. Add the oil. Add chicken to pan; saute 4 minutes. Turn chicken over and place skillet in oven and bake for 12 minutes; let stand 5 minutes before serving.