Needing a great chicken stuffed with goat cheese recipe

If anyone can help me out with this I would really be happy! I had it the other weekend and it was fantastic! I think it was an herb goat cheese, probablly pan seared and finished off in an oven, would just like to have a little more to go on, thanks!

I have this recipe, not sure where I got it. Hope it helps.

Grilled Stuffed Chicken

4 skinless, boneless chicken breasts
5 oz. firm goats cheese
3 Tbsp fresh oregano, chopped
3 Tbsp fresh thyme, chopped
5 tsp maple syrup
Juice of 1 lemon
Salt and pepper to taste
Oil for brushing

Cut fillet of chicken breast off and set aside. Using sharp knife, cut a pocket into center of each breast being careful not to go all the way through breast.

In small bowl, combine goats cheese, herbs and half of maple syrup. Using a spoon, gently stuff pocket in chicken with goats cheese mixture. Do not overstuff.

Place stuffed breasts into shallow ceramic dish. Pour remaining maple syrup on top of chicken breasts. Add lemon juice. Flip breasts to ensure that they are all well coated with the lemon and syrup. Cover and place in refrigerator to marinate for 30 minutes.

Preheat grill to medium-high heat.

Remove chicken from marinade and pat dry to remove any sugars that may burn on grill.

Oil grill to help avoid sticking. Cook chicken for 10 minutes watching for flare-ups and using water in a spray bottle to put them out. Flip chicken and reduce heat to medium. Close lid and continue to cook for another 5-10 minutes until fully cooked.

I will try this, I have never heard of using maple syrup but it sounds interesting. Thanks so much, I will let you know how it turns out. :smiley:

Rosemary and Goat Cheese Stuffed Chicken with Wild Mushroom Sauce

Yield: 2 servings

1 whole chicken
4 ounces goat cheese, room temperature
1 tablespoon chopped fresh rosemary leaves
2 tablespoons extra-virgin olive oil, plus more for sauteing
Salt and freshly ground black pepper

Wild Mushroom Sauce:
1 tablespoon butter, plus 1 tablespoon
1/4 cup chopped shallots
4 ounces morel mushrooms, cleaned and sliced in half lengthwise (substitute 1 ounce dried morels, rehydrated)
4 ounces black trumpet mushrooms, cut into 1 1/2-inch pieces
3/4 cup chicken stock or broth
2 tablespoons chopped chives

Preheat the oven to 450 degrees F.

Remove the backbone and wings from the chicken. Press the chicken open like a book. Carefully remove the bones from the chicken leaving the whole chicken intact with the skin. You can ask your butcher to do this for you.

In a small bowl, combine the goat cheese, rosemary, and olive oil. Season with salt and pepper and mash together with the back of a fork.

Turn the chicken over so the skin side is up. Gently loosen the skin by inserting your fingers underneath it to make a pocket. Stuff the rosemary goat cheese under the skin evenly over the breasts and legs. Tuck the skin back over the chicken. Season both sides of the chicken well with salt and pepper. Drizzle a little olive oil over the chicken and rub well.

Heat a large, ovenproof saute pan over high heat. When the pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes. Carefully turn the chicken over and transfer to the oven. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear.

Remove the chicken from the pan and keep warm. Remove all but 2 tablespoons of the fat from the pan and return to the heat. Add 1 tablespoon of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Add the mushrooms and season with salt and pepper. Saute for 2 minutes, or until the mushrooms begin to brown. Add the stock and bring to a simmer. Cook 5 minutes or until reduced by 1/3. Stir in the remaining tablespoon of butter and remove from the heat. Pour the sauce over the chicken and garnish with the chives. Serve immediately.

Goat Cheese Stuffed Chicken Breasts

Baked chicken breasts filled with a mix of warm and tangy spices and mild goat cheese.

4 Boneless Chicken Breasts, tenderloins reserved
6 ounces Goat Cheese
1 yellow pepper, diced small
2 ounces garlic or red garlic
2 ounces fresh Lemon Juice
1 ounce black pepper
1 ounce fresh Basil
4 ounces milk
1 egg
8 ounces Japanese Style Bread Crumbs
Preheat oven to 400 degrees

  1. combine goat cheese, pepper, garlic, lemon juice and spices in a food processor and mix

  2. add tenderloins to mix and continue to incorporate.

  3. make a slit in the thick side of each chicken breast, forming pockets with your fingers

  4. Stuff 2 ounces of cheese mixture into each breast pocket and seal.

  5. roll each breast in eggwash (milk and egg), then press in the breadcrumbs, covering well.

  6. place breasts on a well greased sheet pan and bake for 15-18 minutes or until golden brown and 155 degrees in the middle.


4 boneless chicken breast halves, skinned
1/2 c. fresh goat cheese, about 4 oz.
2 green onions, thinly sliced
3 basil leaves, shredded or 1 tsp. dried, crumbled
1 egg, beaten to blend
1/2 c. dry bread crumbs
2 tbsp. unsalted butter, melted

Preheat oven to 350 degrees. Pound chicken between sheets of waxed paper to 1/4" thickness. Pat chicken dry.

Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread chicken mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to serve. Dip chicken in egg, allowing excess to drip into bowl. Roll in bread crumbs, shaking off excess.

Place chicken in an 8" square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes. Serves 4.

Goat Cheese Spinach and Pinenut Stuffed Chicken Breasts Recipe
Serves/Makes: 4

* 4 chicken breast halves, deboned with skin - on
* 3 ounces goat cheese
* 2 cups fresh spinach, washed and cut small, (stems removed)
* 1 clove fresh garlic, minced
* 2 tablespoons pinenuts, roasted
* 1 tablespoon fresh rosemary, finely chopped
* 2 tablespoons Olive Oil
* 3 tablespoons corn and canola oil
* salt and pepper to taste


Preheat oven to 400 degrees Saute garlic and spinach in olive oil until spinach is wilted. Put spinach in fine mesh colander (press spinach on colander with back of spoon to drain away excess liquid) After cooling completely, mix spinach with goat cheese and toasted pinenuts - season with salt and pepper. Make a small lengthwise incision in all chicken breasts, put approximately 1 oz. of filling in each breast. Season breasts with salt and pepper. Heat corn oil in saute pan until smoking. Sear breasts on both sides until lightly browned, approximately 2 minutes per side. Transfer breast, skin side up to roasting pan, sprinkle with rosemary and put on center rack of oven for approximately 12 - 15 minutes, or until chicken is completely cooked.

Chicken Breasts Stuffed with Goat Cheese and Roasted Red Pepper Tapenade

Serves 4

* 1 TB olive oil
* 2 cloves garlic, minced (1 tsp)
* 1 shallot, minced
* 1 tsp minced fresh thyme leaves
* 6 cups fresh washed spinach leaves
* salt and freshly ground pepper to taste
* 1/2 cup drained, chopped jarred roasted red peppers
* 3 TB pitted and chopped Kalamata olives
* 1 TB chopped capers
* 1 tsp balsamic vinegar
* 2 boneless skinless whole chicken breasts, cut in half and pounded lightly
* 4 oz mild goat cheese, at room temperature
* 1 TB olive oil for brushing chicken
* 1/4 cup chopped parsley

Heat the olive oil in a large skillet over medium-high heat. Saute the garlic, shallot, and thyme for 2 minutes, until softened. Add the spinach, and saute for 1 minute longer, until just wilted. Season with salt and pepper. Remove the skillet from the heat, and let the aromatics cool.

Preheat the oven to 375°F. In a small bowl, mix the roasted red peppers with the olives, capers, and balsamic vinegar.

Place about one-quarter of the spinach mixture in the center of each pounded chicken breast. Evenly divide the goat cheese among the chicken breasts, placing a small piece over the spinach; then top with 1 tablespoon of the roasted red peppers.

Fold the top of the breast over the filling to form a package, sealing the bottom of the chicken packages wherever needed. Place the chicken on a baking pan. Cover with aluminum foil and bake in the oven for 25 minutes. Uncover, brush the chicken with a little olive oil, and cook an additional 10 minutes, until the chicken is brown.

Place the chicken on a serving platter and sprinkle it with the parsley.