Chicken Breasts Stuffed with Chevre Roasted Red Pepper
Elevate your dinner game with these elegant Chicken Breasts Stuffed with Chevre and Roasted Red Pepper, a dish that's as impressive as it is flavorful. Tender chicken breasts are generously filled with a creamy goat cheese (chevre) mixture infused with minced garlic and fresh basil, then layered with sweet, smoky roasted red peppers for a burst of vibrant flavor. Brushed with olive oil and seasoned with paprika for a beautifully golden exterior, these stuffed chicken breasts are first seared to perfection and then finished in the oven to ensure a juicy, tender inside. Perfect for a dinner party or a special weeknight meal, this recipe is surprisingly simple to make and pairs beautifully with roasted vegetables or a crisp green salad. Ready in under an hour, it’s a show-stopping dish that perfectly balances gourmet flavors with approachable preparation.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 120 grams Goat cheese (chevre)
- 2 whole Roasted red peppers
- 2 cloves Garlic
- 6 whole Fresh basil leaves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Paprika
- 8 pieces Toothpicks or kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Carefully cut a horizontal pocket into each chicken breast without slicing all the way through.
In a small bowl, combine the goat cheese, minced garlic, finely chopped basil leaves, and a small pinch of salt and pepper.
Slice the roasted red peppers into thin strips and layer them on top of the goat cheese mixture inside the chicken pockets.
Secure the chicken pockets closed using toothpicks or kitchen twine.
Brush the outside of each chicken breast with olive oil. Season with paprika, remaining salt, and ground black pepper.
Heat a large oven-safe skillet over medium-high heat and add a drizzle of olive oil.
Sear the stuffed chicken breasts for 2–3 minutes on each side until browned.
Transfer the skillet to the preheated oven and bake for 20–25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before carefully removing the toothpicks or twine.
Serve hot with your favorite side dishes, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 3428 mg | 149% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 0.2 g | ||
| Protein | 239.3 g | 479% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 691 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
