Chicken Breasts Stuffed with Goat Cheese Basil and Red Pepper
Elevate your dinner game with these Chicken Breasts Stuffed with Goat Cheese, Basil, and Red Pepper—an elegant yet easy-to-make dish that’s bursting with flavor and perfect for a weeknight meal or special occasion. Each tender chicken breast is carefully filled with a creamy goat cheese mixture, fragrant fresh basil leaves, and sweetly smoky roasted red pepper slices, then seasoned with a savory blend of garlic powder, paprika, and black pepper for a mouthwatering finish. Searing the stuffed chicken to golden perfection before baking locks in the juices while ensuring a crispy, flavorful exterior. Ready in under an hour, this gourmet-inspired recipe is a surefire way to impress your family or guests, and it pairs beautifully with roasted vegetables or a crisp green salad. Optimize your dinnertime with this simple yet stunning stuffed chicken recipe!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 4 ounces Goat cheese
- 8 leaves Fresh basil leaves
- 2 pieces Roasted red peppers (jarred or homemade)
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 pieces Toothpicks (or kitchen twine)
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the thickest part of each chicken breast, ensuring not to cut all the way through.
In a small bowl, mix the goat cheese with a pinch of black pepper for extra flavor.
Slice the roasted red peppers into thin strips.
Stuff each chicken breast pocket with 1 ounce of goat cheese, 2 basil leaves, and a few strips of roasted red pepper.
Secure the stuffed chicken breasts with toothpicks or kitchen twine to keep the filling inside during cooking.
Rub the outside of each chicken breast with olive oil, then season evenly with garlic powder, paprika, salt, and black pepper.
Heat an oven-safe skillet over medium heat. Add a bit of olive oil if needed and sear the stuffed chicken breasts for 3 to 4 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 18 to 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Remove the toothpicks or twine before plating.
Slice and serve the stuffed chicken breasts with your favorite side dishes, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 3656 mg | 159% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 242.2 g | 484% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 271 mg | 21% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2163 mg | 46% | |
*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.
