Herbed Goat Cheese Stuffed Chicken

More stuffed chicken! This one is baked and has yummy goat cheese in it. Since goat cheese can be pretty overpowering to some, I added some cream cheese to the mix. This is definitely an easy way to get a pretty impressive dish onto the table for dinner.

With LOVE from Texas,
The Pint-Sized Mayo

Herbed Goat Cheese Stuffed Chicken

2 Servings

Ingredients:

• 1 ounce herbed goat cheese, crumbled
• 2 ounces cream cheese, softened
• 1 bacon slice, cooked and crumbled
• 1 green onion, sliced
• pinch of red chili flakes
• salt and black pepper, freshly ground
• 2 thin cut chicken breasts*
• 1 large egg
• 2 teaspoons water
• 3/4 cup breadcrumbs, italian seasoned
• toothpicks
• nonstick olive oil spray

*If your grocery does not sell thin cut chicken breasts, you can take one chicken breast, cut it in half horizontally, and pound it out to your desired thickness.

Directions:

Preheat oven to 350°F. Cover a baking sheet with foil, and spray with nonstick cooking spray.

In a small bowl, combine the goat cheese, cream cheese, bacon, green onion, red chili flakes, salt, and pepper. Mash together until everything is combined well.

In a another small bowl, whisk together the egg and water. Place the breadcrumbs on a plate.

Take each chicken breast and fill with half of the cheese mixture. Wrap chicken around to completely cover cheese filling, and then  use toothpicks to secure the bundle. Salt and pepper the outside of the chicken. Repeat with the second chicken breast.

Dip the stuffed chicken into the egg wash and then roll in the breadcrumbs to coat on all sides. Place onto the prepared baking sheet, and lightly spray with the nonstick olive oil spray. Repeat with the second stuffed chicken.

Place the baking sheet in the oven, and bake until golden brown, about 25 minutes.

Allow to cool for about 2-4 minutes. Remove the toothpicks and serve warm.

Enjoy!!

“I unfortunately still crave chicken McNuggets and bacon, which is the meat candy of the world.” – Katy Perry