Roasted Pecan Goat Cheese Chicken
Elevate your dinner table with this luxurious Roasted Pecan Goat Cheese Chicken—a dish that combines creamy goat cheese, nutty pecans, and golden-crusted perfection. Tender chicken breasts are stuffed with a flavorful goat cheese and herb filling, then coated in a crunchy pecan and panko breadcrumb crust for a naturally elegant flavor profile. This recipe highlights the irresistible blend of textures, from creamy to crispy, all achieved with a quick, oven-baked preparation. Perfect for a special occasion or a weeknight upgrade, this dish is surprisingly easy to make and pairs beautifully with roasted vegetables or a crisp green salad. Impress your guests or treat your family to this indulgent, protein-packed culinary creation!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 8 ounces Goat cheese
- 1 cup Pecans
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 1 tablespoon Olive oil
- 0.5 cup All-purpose flour
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being cautious not to slice through completely.
In a small bowl, mix the goat cheese with 1 tablespoon of chopped parsley, 0.25 teaspoons of garlic powder, and a pinch of salt and pepper.
Stuff each chicken breast with an equal amount of the goat cheese mixture. Secure the openings with toothpicks if necessary to keep the cheese inside.
In a food processor, pulse the pecans until they are finely chopped but not powdery. Transfer to a shallow dish and mix with the panko breadcrumbs, remaining parsley, garlic powder, salt, and black pepper.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with the pecan breadcrumb mixture.
Dredge each stuffed chicken breast in the flour, then dip into the eggs, and finally coat thoroughly with the pecan breadcrumb mixture, pressing gently to adhere.
Place the breaded chicken breasts on the prepared baking sheet. Drizzle with olive oil to help with browning.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
Let the chicken rest for 5 minutes before serving. Remove any toothpicks and garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 2.2 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 153 mg | 12% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 685 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.
