Pesto and Goat Cheese Stuffed Chicken with Roasted Green Beans

Pesto and Goat Cheese Stuffed Chicken with Roasted Green Beans

  • Servings: 2
  • Difficulty: medium
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Pesto and Goat Cheese Stuffed Chicken with Roasted Green Beans
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We have been eating a lot of chicken lately and it’s always a challenge for me to come up with new ways to prepare it. When rustling through the fridge I spotted a jar of pesto and some goat cheese. Perfect pairing. I decided to stuff it, roll it and baste it white wine and a little butter.

This turned out better than I expected. Super moist and tender with that punch of pesto and tang from the goat cheese in every bite. I pared it with some roasted green beans and shallots and a few cherry tomatoes. Admittedly I haven’t done a lot of stuffing proteins because when I tried it years ago I kept finding the inside a little raw or the stuffing oozing out everywhere. So I decided to tie it up versus the toothpick method to get a proper seal. I also butterflied my chicken breast and pounded it out fairly thinly to ensure even cooking.

This recipe will go into my rotation. And similar to my hand pocket, I can see endless possibilities for my stuffing.

Ingredients:
2 chicken breasts (free range/air chilled)
2 tbs of Goat Cheese
2 tbs of Jarred Pesto
2 tsp of butter
2 tbs of olive oil
1/4-1/2 cup of white wine
Kosher salt and Pepper

Green beans
1 shallot
Cherry tomatoes (optional)
Kosher Salt and Pepper

Directions:
1. Get the beans going by preheating your oven to 400 degrees. Wash, clean and trim your beans. Chop your shallot and toss the veggies in a roasting pan and cover with olive oil, Salt and pepper. Roast for about 20 minutes.
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2. Using a sharp knife, carefully slice your chicken by making slow and shallow strokes. You want make a long stroke until butterflied. If you make a hole you didn’t do it right 🙂 Place your breast under plastic wrap and slowly pound it into a consistent thickness. Smear the pesto on the inside over the entire breast. Add your goat cheese and roll it up so that pesto and goat cheese are sealed up. I used string to keep it sealed.
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3. In a cast iron skillet on medium heat put some olive oil in the pan and cook it on all sides for about 5 minutes each. Now when all sides are seared, add your wine and butter. It will loosen any bits. While it reduces, baste the chicken keeping it nice and moist. IMG_0538
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