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Herbed Goat Cheese & Sun-Dried Tomato Stuffed Chicken Recipe

Herbed Goat Cheese & Sun-Dried Tomato Stuffed Chicken recipe


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!


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


Preheat your oven to 200°C (392°F).
Prepare the chicken by cutting a pocket into the side of each breast, being careful not to cut all the way through.
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.
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.
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.
Transfer the pan to the preheated oven and bake for 15 minutes, or until the chicken is cooked through.
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.
Serve the stuffed chicken breasts over a bed of fluffy quinoa with a squeeze of lemon juice over the top.

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