Stuffed chicken breasts feel like total comfort food, especially with a warm herb goat cheese inside. This chicken pairs well with spaghetti squash, rice, or roasted vegetables on the side. 

 

This dish can be put together a few hours ahead of time and then baked about 30 minutes before serving. 

 

Yield 2 servings

 

2 boneless skinless chicken breasts

4 oz. semi-soft goat cheese with herbs

1 egg

2 Tbsp water

½ tsp salt

¼ tsp pepper

¾ cup breadcrumbs, or gluten-free breadcrumbs

½ cup toasted walnuts, finely chopped

1 Tbsp butter, melted

1 scallion, thinly sliced

 

Preheat oven to 400℉

 

Place one chicken breast at a time in a large resealable plastic bag. Remove as much air from the bag as you can and seal it. Pound the breast until it is about ¼-⅛ inch thick. Remove the breast from the bag and place it on your work surface. Repeat the process with the second breast. 

 

Spread half of the cheese in the center of each breast. Fold the sides of the chicken. Roll up the breast from one of the short ends, pressing the edges to seal. Secure with wooden toothpicks if needed.

 

In a shallow bowl, whisk together the egg, water, and salt and pepper. On a plate, combine the breadcrumbs and the walnuts. Dip the chicken in the egg mixture and then in the walnut mixture to coat all sides. Place the chicken in a small baking dish and drizzle with the butter. 

 

Bake uncovered for 25 minutes or until it is tender and no longer pink inside. Place the chicken breasts on plates, garnish the top with the scallions, and serve.

 

Just Salt It, and enjoy!