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.

Ingredients

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

Preparation

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.