Labadie Recipe Database

Name Chicken Stuffed with Pepperoncini and Goat Cheese Number of People 4 List of Ingredients 4 oz. fresh goat cheese 1/4 cup finely chopped pepperoncini 1 1/2 tsp. finely chopped fresh thyme leaves coarse salt and ground pepper 4 bone-in, skin-on chicken breasts (about 2 lbs. total) Description Preheat oven to 425 degrees.  In a small bowl, mash goat cheese with a fork until smooth.  Stir in pepperoncini and thyme and season with salt and pepper.  With a paring knife, cut a 1-inch horizontal slit in thick end of each chicken breast.  Using your fingers, creat a deep pocket between meat and bone.  Tightly pack each pocket with about 2 T. cheese mixture. Heat a large cast-iron or other ovenproof skillet over medium-high heat.  Pat chicken dry with paper towels, season with salt and pepper, arrange in skillet, skin side down.  Cook 5 minutes.  Transfer skillet to oven and bake until chicken is cooked through and skin is golden and crisp, 18 to 20 minutes.  Flip chicken over in skillet and let rest 3 minutes before serving. Time 40 minutes Difficulty (1-5) 3 Notes Per serving:  343 calories, 16 g fat ( 7 g saturated), 45 g protein, 2 g carbohydrates, 0 g fiber Try this creamy filling on bruschetta or bagels, in sandwiches or tossed with pasta. Image