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Ohh la la! Cran-Goat Cheese Stuffed Chicken

Posted Nov 18 2009 10:01pm

It was impromptu. but improm perfection.  Ever since our fabulous out of town bloggerbuddiescame to visit for thanksgiving and we had a daquiri and cheese nibbler night at Farm Girl ’s house, I have not been able to get the yummy thought of the cranberry goat cheese outta my head!  I picked up a package a while ago trying to figure out how I wanted to work it in a recipe, while leaving some for a treat on crackers for another night.

I had fresh chicken ready to use, then it dawned on me that poultry and cranberry are a match made in heaven!  And, well, cheese is pretty much a match for anything, so low and behold, I decided to stuff up my chicken with it!

  IMG_7067

Ingredients:

  • boneless skinless chicken breasts (or turkey)
  • cranberry goat cheese (15g per breast) IMG_7051
  • egg whites
  • Panko crumbs or whole wheat bread crumbs IMG_7052
  • Epicure roasted red pepper dip mix (or any kind you want) for some “flava” IMG_7055
  • S&P

Method:

1.  Cut a little slit in the breast


IMG_7048

2.  Measure out 15g of goat cheese per chicken breast and stuff it inside the slit:


IMG_7049

3.  Tie it up with cooking twine or these super cool silicone elastics and dredge in egg whites and coat all sides:

IMG_7059

4.  Add the Epicure dip mix to the Panko crumbs + S&P:



IMG_7056  

Tip: I bet you could use summer savory instead and have an excellent festive flavour combo too!!

5.  Coat all sides of the chicken breast to cover


IMG_7060

6.  Bake at around 425 until cooked:


IMG_7061

7.  YUMO for 6 POINTS (depending on the size of your breasts :-P)

IMG_7066   IMG_7063   IMG_7062

Enjoy!

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