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Stuffed Chicken Breast with delectable cheese, vegetable, and basil pesto filling

Goat Cheese and Pesto Stuffed Chicken Breasts

Packed with flavor, these Goat Cheese and Pesto Stuffed Chicken Breasts take ordinary chicken to a restaurant quality dish!
Course Main Course
Cuisine Canadian
Keyword breaded chicken breasts, breaded stuffed chicken breasts, Chicken, stuffed chicken breasts
Servings 2
My Island Bistro Kitchen Barbara99


  • 2 boneless skinless chicken breasts, each apx. 7 – 8 oz


  • 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


  • 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


  1. Preheat oven to 375°F. Line small rimmed baking sheet with tin foil and spray lightly with cooking oil.


  1. Sauté red pepper, onion, and mushrooms in butter in sauté pan for 1½ - 2 minutes over medium-high heat.
  2. 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.
  3. 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.
  4. 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.


  1. 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.
  2. 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