Designed with the smaller household of two in mind, the recipe for these delectable Goat Cheese and Basil Pesto Stuffed Chicken Breasts is easily scalable to the number of servings required. So, for example, if you need four servings, simply double the ingredients called for in the recipe.
Boneless, skinless chicken breasts are stuffed with a savory mix of cheeses, vegetables, basil pesto, and maple syrup then coated in a wonderfully tasty seasoned coating of bread crumbs, Parmesan cheese, and almond meal and baked in the oven.
The basil pesto gives a lovely true basil flavor to the filling. Either homemade basil pesto (click here for my recipe) or a commercially-produced pesto may be used. The maple syrup balances out the ingredients by adding an element of sweetness to the filling. Choosing a herb and garlic flavored soft goat cheese, of course, adds enhanced flavor.
If you want to get a head start on making these stuffed chicken breasts, the filling can be made ahead of time and refrigerated, or even frozen. Simply form the filling into serving-sized portions and into a rectangular shape that is slightly smaller than the 3” pocket opening, wrap tightly in plastic wrap, and refrigerate or freeze till cooking time.
If you don’t have almond meal or almond flour on hand but do have either almond pieces or whole almonds, they can be ground very fine and used in place of the almond meal or almond flour.
It’s optional to toast the breadcrumbs for the breaded coating but it will give the crust a deeper color. If desired, the chicken can be placed under the broiler for just a minute or so at the end of the cooking to crisp up the coating. However, as a word of caution, this will burn very quickly so, if you choose this option, keep a close eye on it lest you end up with burnt offerings!
Dressy enough for company but easy enough to make for a weeknight meal, there are many side dishes that could be served with these tender and juicy stuffed chicken breasts. Basmati rice or a potato of choice work well. My Duchess Potatoes or Roasted Potato Stacks pair quite well with this chicken dish. A green salad would also work.
Bon appétit!
[Scroll to bottom of post for printable recipe]
Goat Cheese and Pesto Stuffed Chicken Breasts
Ingredients:
2 boneless skinless chicken breasts, each apx. 7 – 8 oz
Filling:
1 tbsp butter
2 tbsp red pepper, finely chopped
2 tbsp onion, finely chopped
2 tbsp mushrooms, finely chopped
2 oz herb and garlic flavored goat cheese, room temperature
2 tbsp finely grated Parmesan cheese
3 tsp basil pesto
2 tsp maple syrup
Salt and pepper
Breading:
2 tbsp all-purpose flour
1 large egg, lightly beaten with fork
3 tbsp almond meal or almond flour
1 tbsp finely grated Parmesan cheese
½ tsp Herbes de Provence or Italian seasoning
¼ cup fine bread crumbs (optional to toast the crumbs for apx. 3 minutes at 375°F)
Pinch salt and pepper
1 tbsp melted butter
Method:
Preheat oven to 375°F. Line small rimmed baking sheet with tin foil and spray lightly with cooking oil.
Filling:
Sauté red pepper, onion, and mushrooms in butter in sauté pan for 1½ – 2 minutes over medium-high heat.
In small bowl, and using a spoon, mash down the goat cheese then mix in the Parmesan cheese, basil pesto, and maple syrup. Mix in the sautéed vegetables.
Using a sharp knife, cut open a pocket about 3” in length along the curved side of each chicken breast. Cut the pocket about three-quarters of the way through being careful not to cut all the way to the back of the chicken breast. Season chicken with salt and pepper.
Divide filling mixture evenly and spoon into pocket of each chicken breast. Fold one cut edge of the chicken over the other and secure with toothpicks to keep the filling inside the chicken breasts.
Breading:
Place the 2 tbsp all purpose flour in one shallow dish. In a separate shallow dish, place the beaten egg. In a third shallow dish, combine the almond meal or flour, Parmesan cheese, spices, bread crumbs, and salt and pepper. Drizzle with the melted butter and toss mixture together with a fork.
Dredge each filled chicken breast first in the flour then into the beaten egg. Let excess egg drip off before placing the chicken pieces into the crumb mixture. Coat all sides of the chicken with the crumbs, pressing lightly to ensure crumbs stick to the chicken. Place chicken breasts on prepared baking pan and transfer to oven. Bake chicken, uncovered, until internal temperature of chicken reaches 165°F when tested with a meat thermometer.
Yield: 2 servings
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Goat Cheese and Pesto Stuffed Chicken Breasts
Ingredients
- 2 boneless skinless chicken breasts, each apx. 7 – 8 oz
Filling:
- 1 tbsp butter
- 2 tbsp red pepper, finely chopped
- 2 tbsp onion, finely chopped
- 2 tbsp mushrooms, finely chopped
- 2 oz herb and garlic flavored goat cheese, room temperature
- 2 tbsp finely grated Parmesan cheese
- 3 tsp basil pesto
- 2 tsp maple syrup
- Salt and pepper
Breading:
- 2 tbsp all-purpose flour
- 1 large egg, lightly beaten with fork
- 3 tbsp almond meal or almond flour
- 1 tbsp finely grated Parmesan cheese
- ½ tsp Herbes de Provence or Italian seasoning
- ¼ cup fine bread crumbs (optional to toast the crumbs for apx. 3 minutes at 375°F)
- Pinch salt and pepper
- 1 tbsp melted butter
Instructions
-
Preheat oven to 375°F. Line small rimmed baking sheet with tin foil and spray lightly with cooking oil.
Filling:
-
Sauté red pepper, onion, and mushrooms in butter in sauté pan for 1½ - 2 minutes over medium-high heat.
-
In small bowl, and using a spoon, mash down the goat cheese then mix in the Parmesan cheese, basil pesto, and maple syrup. Mix in the sautéed vegetables.
-
Using a sharp knife, cut open a pocket about 3” in length along the curved side of each chicken breast. Cut the pocket about three-quarters of the way through being careful not to cut all the way to the back of the chicken breast. Season chicken with salt and pepper.
-
Divide filling mixture evenly and spoon into pocket of each chicken breast. Fold one cut edge of the chicken over the other and secure with toothpicks to keep the filling inside the chicken breasts.
Breading:
-
Place the 2 tbsp all purpose flour in one shallow dish. In a separate shallow dish, place the beaten egg. In a third shallow dish, combine the almond meal or flour, Parmesan cheese, spices, bread crumbs, and salt and pepper. Drizzle with the melted butter and toss mixture together with a fork.
-
Dredge each filled chicken breast first in the flour then into the beaten egg. Let excess egg drip off before placing the chicken pieces into the crumb mixture. Coat all sides of the chicken with the crumbs, pressing lightly to ensure crumbs stick to the chicken. Place chicken breasts on prepared baking pan and transfer to oven. Bake chicken, uncovered, until internal temperature of chicken reaches 165°F when tested with a meat thermometer.
Recipe Notes
Yield: 2 servings
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For other Chicken Breast Recipes from My Island Bistro Kitchen, click on the links below:
Asparagus-stuffed Chicken Breasts
Maple-Orange Sauced Chicken Breasts
Creamy Chicken Florentine
Easy Chicken Marsala