Goat Cheese-Stuffed Chicken

I came up with this recipe after being inspired by a Spanish tapa I had at an amazing restaurant in Las Vegas. I basically took their goat cheese tomato sauce appetizer idea and added chicken. This is restaurant-quality and will wow any dinner guest!

• Preparation Time: 30 mins
• Cooking Time: 28 mins
• Total Time: 58 mins
• Calories: 390 Calories

Ingredients

• ¼ teaspoon salt
• 2 tablespoons butter
• ½ teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves
• 3 cloves garlic, minced
• ½ teaspoon white sugar
• 2 tablespoons chopped fresh thyme
• ½ onion, chopped
• 2 tablespoons tomato paste
• 2 tablespoons extra-virgin olive oil
• 2 green onions, diced
• 1 teaspoon extra-virgin olive oil
• 1 (4 ounce) log goat cheese, crumbled
• 1 (14 ounce) can diced tomatoes with basil, garlic, and oregano - drained

Recipe Instructions

Step 1

Place tomatoes in a shallow dish; crush with a potato masher or by hand.

Step 2

Heat 2 tablespoons oil in a saucepan over medium heat. Add onion; cook and stir until softened and translucent, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add crushed tomatoes, tomato paste, 2 tablespoons thyme, sugar, and salt. Bring to a boil. Reduce heat to low and simmer, covered, until sauce-like in consistency, about 10 minutes. Remove sauce from heat.

Step 3

Wrap chicken breasts in plastic wrap; place on a flat work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.

Step 4

Combine goat cheese, green onions, 2 tablespoons thyme, and pepper in a bowl. Spread 1/4 of the mixture over the middle of each chicken breast. Roll up each chicken breast and place onto a plate, seam side-down.

Step 5

Heat butter and 1 teaspoon oil in a skillet over medium heat. Add chicken, seam side-down; cook until golden brown, about 5 minutes per side. Add the tomato sauce; reduce heat to medium-low. Cover and simmer until chicken is longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).