directions
-
1
Cut roasted pepper in strips and set aside
-
2
Mince shallot and peel and mince garlic
-
3
Remove leaves from rosemary and mince
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4
Wash and thoroughly dry chicken breasts
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5
Trim chicken and pound between two sheets of plastic wrap to an even 1/4-inch thickness
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6
Divide pepper, shallot, garlic, rosemary and goat cheese among chicken and fold over to enclose, pressing edges to seal
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7
Dip in egg and then in breadcrumbs
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8
Preheat oven to 425 degrees
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9
Heat olive on a baking sheet in oven for 4 minutes
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10
Add chicken and cook 8 minutes; turn and cook 8 to 10 minutes longer or until cooked through.
GOAT CHEESE AND PEPPER STUFFED CHICKEN BREASTS
ingredients
- 1 roasted red pepper
- 1 shallot
- 2 cloves garlic
- 1 sprig fresh rosemary
- 4 ounces goat cheese
- 6 boneless skinless chicken breast halves
- 2 eggs, lightly beaten
- 1-1/2 cups plain dry bread crumbs
- 4 tablespoons olive oil