Goat Cheese & Green Onion Stuffed Chicken Breasts

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If you love goat cheese and are of the mindset that everything tastes better with bacon, then these chicken breasts are for you. A simple filling of goat cheese and green onions turns ordinary chicken breasts into a fancy, yet fast and easy, week night dinner.  Yes, that’s right. You can have stuffed chicken breasts that seem fancy in the middle of the week.

I do love goat cheese but not all goat cheese is created equally.  Because the goat cheese really makes this dish, be sure to find one you like for this recipe. I prefer one from my local market that has a soft texture and is mild yet tangy. I did taste a lot before happening on this perfect variety though so don’t hesitate to do the same. But once you have your goat cheese, this recipe really comes together in a snap. And the results? Well, everything really is better with bacon so it’s sure to be a hit.

GOAT CHEESE & GREEN ONION STUFFED CHICKEN BREASTS

4 boneless, skinless chicken breasts

8 slices thick cut bacon

4 sage leaves

1/2 cup softened goat cheese

1 bunch green onions, minced

1/2 teaspoon Worcestershire sauce

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/4 teaspoon garlic powder

  • Pre-heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper and set aside.
  • Using a sharp knife, cut a slip into the center of each chicken breast in order to form a pocket. Do not cut all the way through the meat.
  • In a small bowl, combined the goat cheese, green onions, Worcestershire sauce, 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Mix well.
  • Place a quarter of the goat cheese mixture into each chicken breast. The cheese may over fill the pocket but that is alright.
  • Place two sage leaves on the to of each chicken breast then wrap each breast with two slices of bacon.
  • Move the wrapped breasts to the prepared baking sheet then sprinkle with the garlic powder, remaining salt and remaining pepper.
  • Bake for 40 to 45 minutes or until the chicken is cooked through and an instant read thermometer reads 170 degrees.
  • Allow to sit for 5 minutes before serving.

Serves 4

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