GOAT CHEESE & HERB STUFFED CHICKEN
makes 4
1/4 C panko
2 T fresh chopped mint
2 T fresh chopped parsley
1 (4oz) package goat cheese
4 (6oz) skinless, boneless chicken breasts
sea salt
4 t olive oil
Preheat broiler on high.
Combine panko crumbs, mint, parsley & goat cheese in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket.
Stuff 2 T cheese mixture into each pocket; close opening with a few wooden toothpicks. Sprinkle chicken with a little salt.
Heat a large nonstick skillet over medium high heat. Add 1 T olive oil to pan. Add chicken to pan and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet, browned side up; broil for 8-10 minutes or until done.
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