Goat Cheese, Sun-dried Tomato, & Pesto Stuffed Chicken

I love sun-dried tomatoes and I love goat cheese! This recipe marries two of my all time faves along with a little pesto to give it some extra UMPH!

The recipe could not be any easier, especially for a weeknight quick prep meal. I don't have exact measurements, but it's okay. . .you can get away without measuring in this recipe.

• Chicken breast (thawed and pounded thin to your liking)
• Goat Cheese (you can also make it ½goat cheese/½cream cheese)
• Sun-dried tomatoes (mine are soaked in Olive oil, I squeezed out the excess oil)
• Pesto
• Non-stick cooking spray
• Toothpicks

Preheat your oven to 350 degrees. In a food processor, mix/chop the sun-dried tomatoes, pesto and goat cheese. Spray your baking dish with non-stick cooking spray, smear a good amount (of your liking) of the goat cheese mix onto your thinly pounded chicken breast. Roll the chicken breast, starting at the smallest side and secure with tooth picks. Place your chicken rolls in your baking dish and bake for 30-40 minutes. After 30 minutes, keep an eye on them for doneness. You could also make a simple béchamel sauce and add some sun-dried tomatoes to it, to accompany the chicken.

I didn't make the béchamel sauce when I made it, since we try to be good during the week. I would make it for a dinner party though, to give it that extra creamy goodness!


Now, I feel like making this tonight for dinner! :)

Feta Chicken

I originally posted this on the group blog I belong to (Butter & Love), it's so yummy, that I just had to add it here too! I hope you enjoy, it's very good!


Baked Chicken Breast with Feta

2 Thin boneless skinless breasts of chicken ( I pounded the heck out of them, great if you're stressed)

1 pkg. Atheno Feta Cheese (8oz) ( I only used ½ of the package and bought the crumbly kind)

Lots of butter (I omitted this, you'll see why later)

Grated Parmesan cheese (½ to1 cup)Two Eggs, beaten ( I only used 1 egg)

Real bacon bits (I used "real" bacon, 4 slices cut up into little pieces and some of the fat removed, the why I added no butter)


Preheat oven to 400-425. Pound chicken breasts till very thin. Dip chicken breasts in melted butter dip in eggs and dip in Parmesan cheese. Slice pieces of feta cheese to cover each breast, sprinkle bacon bits on top. Melt MORE butter (1/2 a stick for about 4 breasts) in the baking dish add chicken breast cover with tin foil and bake for about 20 minutes.


*Okay, here are my TWEAKED notes to the preparation:
Preheat oven to 400-425. Pound the heck out of your chicken breasts till very thin. Beat your egg and add any desired spices, I used a little Sazon Completo (note, don't add any salt, the Parmesan/feta will add enough salt to the dish). Dip chicken breasts in the beaten egg and dip in Parmesan cheese that you've sprinkled on a plate. Place the Parmesan covered chicken breasts in a oven save dish sprayed with non-stick cooking spray. Sprinkle pieces of feta cheese to over each breast, then sprinkle bacon pieces on top. Popped it into the oven UNCOVERED for 25-30 mins. I cooked it a lot longer than the recipe calls for because the feta releases a lot of liquid and if I follow the directions above I would be too watery and not appealing. My way though, is right on the money! Once the 30 mins have passed, I turn on the broiler to high and keeping a watchful eye, broil the chicken for another 5-7 mins. I like the bacon to get crispy and the cheese to brown a little :) Ovens differ, so just keep your eyes on it during the "broil" stage. Take it out and let it sit a minute or two, you don't want to burn your mouth on your first mouthful!

We enjoyed this with a nice side salad and I hope you enjoy it any way you'd like! :) FYI: This is low carb as well, so any of you on low carb diets can get your eat on!