Wednesday, June 9, 2010

Goat Cheese Walnut Stuffed Chicken

I think this has become one of my most favorite chicken dishes.  The mixture of the goat cheese, lemon and walnuts is simply spectacular.
It’s both delicious and nutritious.
stuffed chicken breast 007a
1/4 walnut halves
1/4 cup fresh goat cheese, softened
1/2 tsp finely grated lemon zest
1 garlic clove minced
salt and freshly ground pepper
Four 6 oz. skinless, boneless chicken breast halves
1 tablespoon  extra virgin olive oil
3 tablespoons fresh lemon juice
1/4 cup chicken stock or low sodium broth
2 tablespoons walnut oil (optional, you can use olive oil if you don’t have it)
1/4 cup chopped parsley

Preheat the oven to 400 degrees.  Spread the walnuts on a pie plate and toast for 6 minutes until fragrant.  Let cool then chop.
In a small bowl mash the goat cheese with the lemon zest, garlic and half of the walnuts.  Season with salt and pepper.
Using a small knife cut a pocket in the side of each chicken breast.  Keep the pocket opening on the smaller side.
Stuff the chicken breast with the mixture and gently press to flatten them.
In a large ovenproof skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat  turning once, until browned for about 6 minutes, on each side.
Transfer the skillet to the oven and roast the chicken for 5 minutes.  Transfer the chicken breasts to a platter and keep warm.
Add the lemon juice and stock to the skillet and cook over moderately high heat scraping up any brown bits stuck to the pan.  Simmer for 3 minutes. Stir in the walnut oil, parsley and the remaining chopped walnuts.
Transfer the chicken breasts to plates, spoon the walnut sauce on top and serve.
stuffed chicken breast 002

stuffed chicken breast 003



  1. This dish sounds unbelievably good! My mouth is watering just from reading the recipe. I am definitely trying this soon!

  2. Yes, I agree with you! I so love those pictures and so tempting that made me really so hungry for chicken, LOL