Goat Cheese Stuffed Chicken Breasts with Broiled Peaches
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Goat Cheese Stuffed Chicken Breasts with Broiled Peaches calories by ingredient
Introduction
Both tangy and sweet, here is a chicken dish that is sure to please. Both tangy and sweet, here is a chicken dish that is sure to please.Number of Servings: 4
Ingredients
-
4 Boneless Chicken Breasts (with skin)
4 Ounces Goat Cheese
1 Tablespoon Fresh Chopped Thyme
1 Tablepoon Fresh Chopped Chives
1 Tablespoon Fresh Chopped Parsley
Salt and Pepper, to taste
4 Ripe Peaches, halved and pit removed
3 Tablespoons Sugar
Vegetable Oil, for frying
Directions
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.