After I made the roast chicken and goat cheese dish that replicated a local Italian restaurant meal, I had some of the garlic and herb goat cheese left over. With some boneless, skinless chicken breasts in the freezer, it seemed a good time to pair them together for another meal. The boneless and skinless breast meat is not my favorite, as it dries out so fast, it is hard to get them fully cooked without being the proverbial rubber chicken. The answer, as it frequently is, was bacon.
Gathering what I had, I mixed up a spice blend for more seasoning.
Cut a pocket in the top of the breasts, and stuff with herb goat cheese.
Sprinkle with seasoning. Use whatever you like. This blend is an international inspired blend of citrus peel, sesame seeds, lemon pepper, ginger and poppy seeds.
Wrap with bacon, and place in a baking dish sprayed with non-stick spray or lightly oiled.
Bake 45 minutes at 350º, check temperature to make sure it is done. It should read 165º at the thickest part of the piece.
Yum!! The goat cheese is a creamy and flavorful addition to the chicken.
We enjoyed this easy, weeknight meal on our August Colors table. The food matched the decor this night.
The side dish of fresh avocado salad has grape tomatoes from my garden.
I served the chicken on a bed of buttered fettuccine noodles with fresh parsley from my garden. My Sweet Babboo said the noodles needed a bit more, so I added equal parts of ricotta cheese and fat-free half-and-half to make a quick sauce for his. Of course, this was after I did all the photos, LOL!
Cutting into the chicken, the goat cheese layer held together better than I thought it might. It was creamy and delicious.
It was good the next day too, as mine was too big to eat in one meal. Do you have a favorite, quick, weeknight chicken meal recipe?