Goat Cheese & Sun-Dried Tomato Stuffed Chicken Breast

30 Sep

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Happy last day of September! With the looming federal government shutdown right around the corner, literally, I thought a frugal Nommin’ on a $Budget post was particularly appropriate.  Last week I discovered something quite exciting- Target sells 6-packs of chicken for $9.99.  Needless to say, I’ve been combing through my plethora of chicken recipes to make an exciting bulk dish to last me through this depressing week.  I settled on what you see pictured above, chicken breasts stuffed with goat cheese and sun-dried tomato. Each individual breast is PACKED with flavor and they last nicely for a few days in the fridge.  The recipe only calls for a few ingredients, and after making this several times for hungry roommates and tweaking where necessary, I think I’ve got it down pat.

You will need:

-6 boneless chicken breasts

-1/2 cup goat cheese

-1 ts dried Italian herbs (or a combination of oregano and basil)

-Garlic powder

-1/2 cup finely chopped sun-dried tomatoes (word to the wise- buy a pack or jar of these bad boys pre-sliced)

Directions:

Preheat oven to 350 degrees. Cut a slit down the side of each chicken breast.  This part is probably the hardest- you want to create a pocket big enough to fill with the goat cheese mix, but do NOT want to break through the chicken.  I usually do a shallow slit down the side, more towards the top of the chicken breast, and then wiggle the knife around the middle to make the pocket. Sprinkle garlic and oregano on both sides of the chicken and set aside. In a separate bowl, combine the goat cheese, Italian herbs, and sun dried tomatoes- mix well. Then, fill each chicken breast with a generous spoonful of the mixture.  You want to make sure that it all goes in that pocket, and there’s room for the mix to ooze out while baking and not create a hot mess.  Spread the stuffed chicken out evenly on a baking sheet and bake for approximately 12-15 minutes, checking periodically.  Anddd you’re done! Garnish the chicken with any extra sun-dried tomatoes before serving (perhaps with some string beans tossed with almonds and feta, pictured) and you have an affordable, healthy, and nommable meal for days!

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One Response to “Goat Cheese & Sun-Dried Tomato Stuffed Chicken Breast”

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  1. Herb Goat Cheese Stuffed Prosciutto Wrapped Chicken | LauraLovingLife - October 18, 2013

    […] Goat Cheese & Sun-Dried Tomato Stuffed Chicken Breast (nommingonabudget.wordpress.com) […]

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