I am all about simple suppers and this tasty chicken breast is easy to prepare but makes an elegant dinner. Although I don’t consume dairy on a daily basis I do have goat cheese every so often. Kelowna has the most amazing goat cheese farm that I like to visit when I can. It’s spring break for the kids so we came to hang out in Kelowna this week. I picked up fresh goat feta from Carmelis and used it to stuff chicken breasts.
While the chicken was baking I added another pan of sweet potato wedges and a little later added asparagus and pepper wedges. This was a tasty dinner and the kids loved it.
If you ever get the chance to visit Kelowna stop by Carmelis Goat Farm and try their goat milk gelato, you won’t regret it.
Goat Feta Stuffed Chicken Breasts
- 4 chicken breasts, tenderized (pound out to 1/2 inch thickness)
- 1/2 cup crumbled goat feta
- 2 tbsp fresh basil, finely sliced
- 2 cloves garlic, finely minced
- 1 lemon, juiced
- 1/4 cup olive oil
- sea salt and pepper
- Pound out chicken breasts so they are thin enough to stuff with goat cheese, about 1/2 inch thick.
- In a small bowl mix together goat feta, basil, a little salt and pepper and a splash of olive oil.
- In another bowl mix together olive oil, garlic, lemon juice and salt and pepper.
- Lay chicken out on your work surface and fill with a little of the goat cheese mixture and roll the chicken up. Place the rolled chicken in the bowl with olive oil, garlic and lemon juice and let marinade for a few hours.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment, place chicken on the sheet and bake until chicken is cooked through, approximately 30 minutes.