Labadie Recipe Database

Labadie Recipe Database

id	794
Name	Chicken Stuffed with Pepperoncini and Goat Cheese
Main Dish Category	Poultry
Secondary Dish Category
Main Ingredient	Chicken Breasts
Other Ingredient	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
Cooking Type	StoveTop and Baking
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.
Origin	Everyday Food
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