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Chicken Stuffed With Goat Cheese and Garlic

Posted Mar 12 2010 5:54am

I haven’t posted a recipe in forever! Just to let you guys know I am still cooking ;)

This recipe is REALLY GOOD!

I recently bought some Just Bare Chicken from Target because they boast:

  • No antibiotics, ever. No added hormones
  • Cage free.  Vegetable fed
  • Traceable to the family farm
  • Packaged in a clear plastic tray (that’s recyclable in limited areas)

And it is a reasonable price. Eating quality meat is something that is really important to me. I will eat not meat that is pumped full of hormones and antibiotics, but I am not going to rant. Try it if you can find it near you!

I had some goat cheese that was on it’s last leg, so this recipe was born.


  • 4  ounces  goat cheese, softened (I think I would add more next time)
  • 3  tablespoons  thinly sliced fresh basil, divided
  • 1  tablespoon  minced garlic
  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 3  whole garlic cloves
  • Whole wheat penne
  • Parmesan cheese


  1. Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.
  2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
  3. Heat the tomato sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil and parmesan cheese.

Chicken 015

Chicken 016

Chicken 018

The goat cheese is kind of hard to see, but it’s there. Next time I will probably double the amount ;)

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