It was my husband’s birthday last week, and I wanted to make him a special meal that wouldn’t keep me in the kitchen all day.
His favorite meal is lasagne, but I wasn’t about to spend all day on it or have it heat the house to a million degrees. Plus, who wants to eat heavy, hot stuff in the dead of summer?
Although this chicken dish required a little cutting finesse, for the most part it was easy. Sometimes when you want to create something fancy, it’s equally important to keep it simple.
Bacon Wrapped Goat Cheese Stuffed Chicken (THM S)
- 2-3 lbs chicken breasts
- strips of thick-sliced bacon (as many as you need, 1 per breast)
- 4-6oz log herb goat cheese
- salt and pepper
Preheat the oven to 350.
Start by firming the goat cheese in the freezer for 5-7 minutes. This will help you be able to slice it. When it’s slightly firmed, cut the log into even medallions, one for each breast.
For the chicken, pat it dry with a paper towel, and insert a sharp pairing knife into the thickest part of the breast. Make a pocket for the goat cheese by wiggling your knife around slightly and turning it side to side. Only take the pocket about 3/4 of the length of the breast. When you’ve made the pocket, insert a medallion by stuffing it into the opening and working all the way down the pocket by squeezing down from the outside. Take one slice of bacon, stretch it slightly between your hands, and wrap it around the length of the breast. Season lightly with salt and pepper on each side. Continue this process for each of your chicken breasts.
Preheat a large cast iron skillet over medium heat. Place the prepared chicken breasts into the skillet in batches to brown them on each side, then remove them to a baking dish. When all the breasts are browned, place them into the oven for 15 minutes to finish cooking.
Serve with your favorite S sides, and enjoy this fancy (and easy) meal!