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Ohh la la! Cran-Goat Cheese Stuffed Chicken

It was impromptu. but impromperfection.  Ever since our fabulous out of town blogger buddies came to visit for thanksgiving and we had a daquiri and cheese nibbler night at Farm Girl’s house, I have not been able to get the yummy thought of the cranberry goat cheese outta my head!  I picked up a package a while ago trying to figure out how I wanted to work it in a recipe, while leaving some for a treat on crackers for another night.

I had fresh chicken ready to use, then it dawned on me that poultry and cranberry are a match made in heaven!  And, well, cheese is pretty much a match for anything, so low and behold, I decided to stuff up my chicken with it!

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Ingredients:

  • boneless skinless chicken breasts (or turkey)
  • cranberry goat cheese (15g per breast)IMG_7051
  • egg whites
  • Panko crumbs or whole wheat bread crumbsIMG_7052
  • Epicure roasted red pepper dip mix (or any kind you want) for some “flava”IMG_7055
  • S&P

Method:

1.  Cut a little slit in the breast

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2.  Measure out 15g of goat cheese per chicken breast and stuff it inside the slit:

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3.  Tie it up with cooking twine or these super cool silicone elastics and dredge in egg whites and coat all sides:

IMG_7059

4.  Add the Epicure dip mix to the Panko crumbs + S&P:

IMG_7056 

Tip: I bet you could use summer savory instead and have an excellent festive flavour combo too!!

5.  Coat all sides of the chicken breast to cover

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6.  Bake at around 425 until cooked:

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7.  YUMO for 6 POINTS (depending on the size of your breasts :-P)

IMG_7066 IMG_7063 IMG_7062

Enjoy!

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