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Herbed Goat Cheese & Sun-Dried Tomato Stuffed Chicken Recipe

Herbed Goat Cheese & Sun-Dried Tomato Stuffed Chicken recipe

Stashcook

This is a yummy chicken dish with a twist. We stuff chicken with creamy goat cheese and tangy sun-dried tomatoes. Then we cook it until it's golden. It's a fancy dinner that's not too hard to make!

Ingredients

4 Chicken Breasts
150 g Goat Cheese
100 g Sun-Dried Tomatoes, chopped
200 g Quinoa
1 Lemon
4 Tsp Italian Seasoning
1 Vegetable Stock Cube
2 Tbsp Olive Oil
Salt and Pepper to taste

Method

1
Preheat your oven to 200°C (392°F).
2
Prepare the chicken by cutting a pocket into the side of each breast, being careful not to cut all the way through.
3
In a bowl, mix together the goat cheese, chopped sun-dried tomatoes, and a pinch of salt and pepper. Stuff this mixture into the pockets of the chicken breasts.
4
In another small bowl, combine the Italian seasoning with the zest of the lemon. Rub this mixture over the outside of the stuffed chicken breasts.
5
Heat olive oil in an oven-safe pan over medium heat. Add the stuffed chicken and cook for about 5 minutes on each side, until they are golden brown.
6
Transfer the pan to the preheated oven and bake for 15 minutes, or until the chicken is cooked through.
7
While the chicken is cooking, rinse the quinoa under cold water. Add it to a pot with 400 ml of water and the vegetable stock cube. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes or until all the water is absorbed.
8
Serve the stuffed chicken breasts over a bed of fluffy quinoa with a squeeze of lemon juice over the top.

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