How to Stuff Chicken Breasts

Looking for a light and flavorful entree that looks very fancy but is easy to make? Well, this chicken breasts stuffed with goat cheese recipe is for you. Tarragon is a beautiful French herb that tastes slightly like mild licorice.

It brings a wonderful spring-like freshness to the dish. If you cannot find tarragon or do not like it, feel free to substitute any herbs you enjoy - sage, dill, thyme, or marjoram would be excellent choices.

Having the goat cheese at room temperature speeds up the cooking process. Ensure you take the chicken and cheese out of the refrigerator at least 45 minutes before you cook.

Update: 1/16/11: We prepared 12 stuffed chicken breasts over the weekend for a dinner party arranged by my youngest daughter. She invited 4 of her close friends over for a sleepover, and we invited her friend's parents. We prepped the chicken in the afternoon for an easy dinner.

The adults were served chicken breasts, asparagus risotto, and my oldest daughter's special carrot dish. The kids enjoyed homemade fried chicken with french fries.

I made a few changes to the original recipe, making this dish great. You can change many ingredients depending on what's in season and what you have on hand.

So, for example, I sautéed up a couple of diced garlic cloves and added them to the goat cheese mixture. We also changed the sauce using a commercial apricot jam instead of the peach chutney and did without the rosemary and garlic.

📖 Recipe

Print Recipe

Chicken Breasts Stuffed with Herbed Goat Cheese

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American

Servings: 4 servings

Ingredients

4 ounces fresh goat cheese at room temperature
1 tablespoon fresh tarragon chopped
4 boneless chicken breasts at room temperature
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter

For the sauce

1 tablespoon shallots chopped
1 tablespoon olive oil
6 ounces red wine
2 tablespoons peach chutney
1 teaspoon fresh thyme minced
1 teaspoon fresh rosemary minced
2 cups chicken stock reduced in half (chicken glaze)*
1 bulb roasted garlic mashed

Instructions

In a bowl, combine the goat cheese with chopped tarragon and season with salt and pepper.
With a sharp knife, cut a slit in the side of each breast to form a pocket. Stuff each breast with goat cheese mixture and seal with a toothpick.
Salt and pepper the breasts.
Heat olive oil and butter over medium-high heat in a sauté pan with enough room for all 4 breasts. Sauté 4 to 5 minutes on one side until lightly browned.
Flip over and sauté an additional 3 to 4 minutes, or until the internal temperature of the meat (not the filling) reaches 165° F.
Transfer to a plate and cover with foil to keep warm.
Sauté shallots in olive oil for 3 minutes until translucent.
Deglaze pan with wine and reduce to an essence.
Add chutney, thyme, rosemary, chicken stock, roasted garlic and reduce until sauce is thick enough to coat a spoon.
Salt and pepper to taste.
Spoon sauce over chicken breasts and serve.

Notes

Puck of *Chicken Demi Glace is roasted chicken stock that has been reduced down to a glace. Professional chefs prepare demi glaces and chicken glaces all the time for making sauces. To learn more about chicken glazes and how to use them.

Check out Jus de Poulet Lie Gold.

Reluctant Gourmet’s Tips

To roast garlic, sprinkle the bulb with a little olive oil and white wine, salt and pepper, wrap it in tin foil and roast in a 350° F oven for approximately one hour.

Remember to remove the toothpicks before serving or at least warn your guests they are there. Nasty surprises at the dinner table are no fun for anyone.