Goat’s Cheese and Parsley Stuffed Chicken Breasts

Sunday evening and nothing planned for dinner, I spotted some goat’s cheese in the fridge and half a pot of parsley growing on my kitchen windowsill.

I always have chicken breasts in the freezer (they are so versatile) so I decided to make my own version of Chicken Kiev.   I’ve a large tub of gluten-free breadcrumbs in my cupboard and always have garlic in my vegetable basket.

I was really pleased with these stuffed chicken breasts – the crumb was lovely and crisp and the chicken moist and tender;  the filling really tasty especially as it was using up left-overs from the fridge.

INGREDIENTS:

2 skinless chicken breasts
Goat’s cheese – probably about 50 to 60g
Handful of chopped fresh parsley
Garlic clove, finely chopped (use 2 if you like )
Dried gluten-free breadcrumbs
Beaten egg
Drizzle of olive oil

METHOD:

With a sharp knife, cut a pocket into the chicken breast, from the thin side to the thick – making sure you do not cut right through.

Using a fork, mix the goat’s cheese, garlic and parsley until combined.

Stuff each chicken breast with the mixture, securing the pocket with wooden cocktail sticks.

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Ready for the oven

Dip in beaten egg and then coat in breadcrumbs.

Place in a baking tin and pour just a tiny drizzle of olive oil over the crumbs.

BAKE at 350°F for 30 to 40 minutes or until cooked through.   The cocktail sticks can be pulled out easily once the breast is cooked.

 

Serve hot with some sweetcorn mash, vegetables or a salad of choice.

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Goat’s Cheese and Parsley stuffed Chicken Breast

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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2 Responses to Goat’s Cheese and Parsley Stuffed Chicken Breasts

  1. Yum! This looks so delicious 🙂

    Like

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