Yesterday we reviewed my love for goat cheese. Today, we’re going to revisit that love. But this time the goat cheese was combined with bacon (!!!!!!!!!) and green onions and stuffed into a little chicken breast.
Warm goat cheese + bacon = perfection.
Don’t forget that. The first time I tried goat cheese, I wasn’t quite sure what I thought about it. But now, a few years later, it’s one of my favorite cheeses (I mean, honestly, who could choose a fav cheese?).
Chicken is a go-to dinner for many Americans. Growing up, I bet we had chicken once a week. (p.s. my Momma makes the best grilled chicken – I know what marinade she uses but she still makes it better.) I think a lot of people get stuck in a chicken rut. A rut in which they make the same ole boring chicken week in and week out. Not around here, folks. I don’t like boring chicken. I like chicken with a twist (kind of like my cocktails ). This month when I saw the Cooking Light in my mailbox, I got excited (I always do). 25 quick and easy chicken recipes? Shut the front door.
Which one would I make first? Pimiento stuffed chicken? Blue cheese stuffed chicken? Oh, the possibilities. I went with the goat cheese and bacon chicken since I had the ingredients in the fridge. (The ingredient list is really short…always a plus on a weeknight.)
Simply mix the goat cheese, the crumbled bacon and the green onions. Then cut a slit into each chicken breast and stuff with the cheese mixture.
Now secure with toothpicks. You’ll then heat a skillet (oven-safe) over medium-high heat. Sear/cook the chicken about 4 minutes each side. Then bake at 350 degrees for about 15 minutes. Let them rest (this is when I popped the veggies in the microwave – very economical and time-friendly) for 5 minutes.
I can’t even explain how excited I am about the ONE leftover stuffed chicken breast…it’s all mine. Muahahahaha.