Recipe: Goat Cheese Stuffed Chicken with Roasted Vegetables and Grits

By on January 21, 2013 in Recipes with 3 Comments

Tired of eating regular ole chicken breasts for dinner? Stuffing them is a wonderful way to turn a ho-hum meal into a spectacular one. There are countless different fillings you can stuff chicken breasts with. One of my favorites is this one with tangy goat cheese, sweet roasted garlic, shallots, and fresh herbs.

Stuffed Chicken with Goat Cheese

Serve on top of a plate of grits with some roasted vegetables and you have a complete meal that’s sure to satisfy.

Stone Ground Grits are infinitely superior in taste and texture to the grits that line the shelf at the supermarket. They cook up smooth and creamy even without the addition of cream, butter, or even milk. If you live in the Fort Mill area, The Peach Stand sells wonderful stone ground grits. If not, check your local specialty food store, or order Stone Ground Grits online.

Goat Cheese Stuffed Chicken with Roasted Vegetables and Grits

  • 3 medium carrots, cut into bite-sized pieces
  • 3 small zucchini, cut in half horizontally and then into half-moon pieces
  • 1/2 red onion, cut into chunks
  • 2 tablespoons olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 whole garlic head
  • 1/3 cup goat cheese, softened
  • 1 shallot, finely diced
  • 1 teaspoon chopped fresh rosemary
  • 4 skinless, boneless chicken breasts
  • salt and pepper
  • 1 tablespoon olive oil
  • 1/2 cup  stone-ground grits
  • 1 1/2 cups water
  1. Preheat oven to 400 degrees. Remove outer layers of skin from garlic head as best you can and discard. Cut off the very tips of the cloves (the pointy tip end). Drizzle garlic head with a little olive oil and wrap in aluminum foil. Place in oven and roast 20 to 30 minutes.
  2. Combine carrots, zucchini, and red onion in a medium bowl. Toss with olive oil, balsamic vinegar, rosemary, and thyme. Season to taste with salt and pepper. Place in a roasting pan or rimmed baking sheet and roast for 20 minutes, stirring halfway through. Keep warm.
  3. In a small bowl, combine goat cheese, shallot, 1 teaspoon rosemary. Squeeze roasted garlic from its skins into the bowl. Mix well.
  4. Reduce oven temperature to 350.
  5. Cut a pocket in each chicken breast and divide goat cheese mixture evenly between pockets. Sprinkle chicken with salt and pepper.
  6. Heat oven-proof skillet over medium-high heat and add 1 tablespoon olive oil. Cook chicken 4 minutes per side. Place in oven and bake 10-15 minutes, or until chicken is cooked through.
  7. To make grits, bring 1 1/2 cups water to boil in a medium pot. Gradually stir in grits. Simmer for 10 minutes, stirring frequently. Remove from heat, season with salt and pepper and let stand 10 minutes.
  8. To serve, spoon grits onto a plate, top with chicken and roasted vegetables.

Yield: 4 servings

Disclosure: Fort Mill SC Living is an affiliate.


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There Are 3 Brilliant Comments

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  1. You had me at goat cheese!
    Ari @ Ari’s Menu recently posted…The Day I Became a MarathonerMy Profile

  2. I love the idea of stuffing the chicken! I used to do it all the time. This meal looks so cozy and comforting!
    Julia | recently posted…Creamy mushroom pasta with caramelized onions and spinachMy Profile

  3. yum, this looks delicious. i love chicken with roasted veggies.
    Honey What’s Cooking recently posted…Winter Coconut Cranberry OatmealMy Profile

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