Stuffed Chicken Breasts

Stuffing chicken breasts is a great way to create a special meal any day of the week. The possibilities are endless, from creating a simple Chicken Cordon Bleu to adding any cheese or herbs that you like. A really easy thing to do is to slice a chicken breast open and add mustard on one side, some herbs on the other and a few finely chopped veggies. This recipe I came up with on the way home from work, just kind of walking around the grocery store trying to decide what I felt like eating today.

Chicken Breasts with Goat Cheese Filling
- 2 chicken breasts
- 1/3 cup of herbed goat cheese, crumbled or chopped
- 1/2 red pepper, chopped
- 1 shallot, finely chopped
- salt and pepper
- 1 egg, lightly beaten
- 1 cup bread crumbs

In a bowl, mix goat cheese, red pepper and shallot. With a filet knife, slice into the chicken breasts and open like a book. Season inside of chicken with salt and pepper. Spoon half of the filling (or as much so the chicken will still close) onto each of the chicken breasts.

Fold chicken over filling. Dip chicken breast in egg, turning to coat. Follow by dipping in bread crumbs, pressing to stick.

Place on parchment paper lined baking sheets. Bake in 350F oven for 30-35 minutes or until chicken is cooked through. Serve with rice and vegetables.