Goat milk has less lactose (making it more digestible) and has many health benefits over cow’s milk. I’ve been trying to use it more often and this is my favorite new use of it!
GOAT CHEESE STUFFED CHICKEN BREASTS:
4 chicken breasts
3 oz soft goat cheese (I used almost half of a 454 g log)
2 tbsp basil pesto
2 tbsp sundried tomato pesto, or chopped and soaked sundried tomatoes
1 beaten egg
1 c spelt flour
1 tbsp Essence* (optional)
1/4 c butter
Preheat oven to 350 degrees F.
Form cheese into 4 long discs that can be plugged into chicken.
Mix flour with Essence. Put flour mixture on a plate or use a wide bowl.
This part is a little tricky, but I found it still tastes good even if you don’t get it perfect! 🙂 Starting with thinner side, slice a horizontal pocket into side of each breast, careful not to slice through to the other side, so you can open up and put filling inside. Spread the pesto on each side of chicken when opened up. Place goat cheese filling inside and close as best you can.
After filling each breast, seal the chicken together, and holding together coat with flour mixture (if you don’t use Essence, add 1/8 tsp salt). Dip in egg until covered, and then coat again with flour mixture.
Melt butter or oil in large skillet and sear chicken for a couple minutes on each side until browned.
Place in large low rimmed dish and bake 15 minutes, or until chicken juices run clear.
Mix ingredients, then form into plugs to go in chicken.
*Essence recipe as follows:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme