Chicken Stuffed with Pepperoncini and Goat Cheese

This is a recipe from Martha Stewart. I made it yesterday and it meets my main criteria, easy. But it’s also delicious and impressive if you need a dish to serve for company. If you like goat cheese, you’ll love it.

chicken breasts stuffed with goat cheese

Chicken Stuffed with Pepperoncini and Goat Cheese       

(Serves 4)

  • 4 ounces fresh goat cheese
  • ¼ cup finely chopped pepperoncini
  • 1 ½ teaspoons finely chopped fresh thyme leaves
  • Coarse salt and ground pepper
  • 4 bone-in, skin-on chicken breasts (about 2 pounds total)
  1. Preheat oven to 425 degrees. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each chicken breast. Using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with about 2 tablespoons cheese mixture.
  2. Heat a large cast-iron or other heavy oven-proof skillet over medium—high. Pat chicken dry with paper towels, season with salt and pepper. Arrange in skillet, skin side down. Cook 5 minutes. Transfer skillet to oven and bake until chicken is cooked through and skin is golden and crisp, 18-20 minutes. Flip chicken over in skillet and let rest 3 minutes before serving.

 Making a pocket: The knife paves the way for you to make a pocket that’s as large and deep as possible.

 Note: You can use this creamy stuffing on bruschetta or bagels, in sandwiches, or tossed with pasta.  


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