Stuffed chicken breast with goat cheese and herbs
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 617, total fat 32 G., saturated fats 14 G., proteins 74 G., carbohydrates 6 G., fiber 2 G., cholesterol 240 mg, sodium 916 mg, sugar 1 G.
Calories 617, total fat 32 G., saturated fats 14 G., proteins 74 G., carbohydrates 6 G., fiber 2 G., cholesterol 240 mg, sodium 916 mg, sugar 1 G.
Stuffed chicken breast always looks elegant, but it's much easier to make than it seems. Simply cut a pocket in the side and fill it with the filling—in this case, a mixture of goat cheese, tarragon, parsley, and shallots—which turns into a wonderfully flavorful cream when baked.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 boneless chicken breasts with skin
- 1 large egg white
- 220 g crumbled goat cheese
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh tarragon
- 1 tbsp finely chopped shallot
- 1 tbsp Dijon mustard
- Zest of 2 lemons
- 2 tbsp. l. rapeseed oil (canola)
- 2 tablespoons butter
- 2 crushed cloves of garlic
- 2 sprigs of fresh thyme
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Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Using a small knife, make a slit in the side of each chicken breast, running the knife horizontally but without cutting through the other side. Rotate the knife inside to create a pocket. Season the chicken inside and out with salt and pepper.
- Lightly beat the egg white in a bowl until it breaks up, then add the goat cheese, parsley, tarragon, shallot, mustard, and lemon zest and mix until smooth. Transfer the filling to a zip-lock bag (or a pastry bag). Snip off the corner of the bag and pipe the filling into each chicken breast.
- In a large oven-safe skillet, heat the oil over medium-high heat. Add the chicken breasts, skin-side down, and cook until the skin is deep golden brown, 8–10 minutes. Add the butter, garlic, and thyme, then flip and return the skillet to the oven; roast the chicken until the internal temperature reaches 160°F (71°C), about 10 minutes. Let the chicken rest for 5 minutes before slicing.
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