Goat Cheese Stuffed Chicken Breasts with Broiled Peaches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Boneless Chicken Breasts (with skin)4 Ounces Goat Cheese1 Tablespoon Fresh Chopped Thyme1 Tablepoon Fresh Chopped Chives1 Tablespoon Fresh Chopped Parsley Salt and Pepper, to taste4 Ripe Peaches, halved and pit removed3 Tablespoons Sugar Vegetable Oil, for frying
Using a long thin knife, cut a slit in the side of each breast to form a pocket about 1 1/2" deep and 3" long.
With a fork, mash together the goat cheese and herbs. Season with salt and pepper.
Stuff each chicken breast with a quarter of the goat cheese mixture. If necessary, you can hold the pocket together with a tootpick.
Refrigerate for 2 hours.
Heat up a couple of tablespoons of vegetable oil in large saute pan. Place the chicken breasts in the pan skin side down.
Fry until golden brown, about 5-6 minutes. Turn the chicken over and cook until flesh is firm and cooked through, about 5 minutes.
Heat up the broil of your oven.
Place the peach halves cut side up in a casserole dish. Sprinkle each half with a little sugar. Place under broiler and cook until sugar turns a caramel color.
Places peaches on a plate with the chicken. Serve with rice if you like.
Number of Servings: 4
Recipe submitted by SparkPeople user ONENAILER.
With a fork, mash together the goat cheese and herbs. Season with salt and pepper.
Stuff each chicken breast with a quarter of the goat cheese mixture. If necessary, you can hold the pocket together with a tootpick.
Refrigerate for 2 hours.
Heat up a couple of tablespoons of vegetable oil in large saute pan. Place the chicken breasts in the pan skin side down.
Fry until golden brown, about 5-6 minutes. Turn the chicken over and cook until flesh is firm and cooked through, about 5 minutes.
Heat up the broil of your oven.
Place the peach halves cut side up in a casserole dish. Sprinkle each half with a little sugar. Place under broiler and cook until sugar turns a caramel color.
Places peaches on a plate with the chicken. Serve with rice if you like.
Number of Servings: 4
Recipe submitted by SparkPeople user ONENAILER.
Nutritional Info Amount Per Serving
- Calories: 688.0
- Total Fat: 36.5 g
- Cholesterol: 198.6 mg
- Sodium: 288.2 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 3.6 g
- Protein: 67.0 g
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