Description
This Crispy Chicken with Goat Cheese & Sun Dried Tomatoes recipe features tender chicken breasts rolled with a creamy, flavorful goat cheese filling and topped with a crunchy panko breadcrumb crust. Baked to golden perfection, this dish combines tangy goat cheese, savory sun dried tomatoes, and aromatic herbs for an impressive yet easy-to-make main course perfect for weeknight dinners or entertaining guests.
Ingredients
Chicken
- 4 boneless skinless chicken breasts – fresh, not frozen
- Olive oil, for drizzling
- Kosher salt, to taste
- Black pepper, to taste
- Non-stick spray, for baking sheet
Goat Cheese Filling
- 5 ounce goat cheese log, softened by removing from fridge 20 minutes prior
- ½ cup mayonnaise
- ⅓ cup sun dried tomatoes packed in oil, drained and chopped
- 1 plump garlic clove, minced
- 1 teaspoon dried basil
- ½ teaspoon kosher salt
- Black pepper, to taste
Crunchy Topping
- 1 cup panko bread crumbs
- 2 tablespoon mayonnaise
- 1 teaspoon dried basil
- Pinch of salt
- Black pepper, to taste
- Pinch of red pepper flakes
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F. Cover a rimmed baking sheet with foil and spray it with non-stick spray to prevent sticking.
- Prepare the Chicken: Using a meat mallet or rolling pin, pound the chicken breasts to about ¼ inch thickness. For best results, butterfly the chicken open before pounding. This helps ensure even cooking and easier rolling.
- Make the Goat Cheese Filling: In a medium bowl, combine the goat cheese, mayonnaise, chopped sun dried tomatoes, minced garlic, dried basil, kosher salt, and black pepper. Stir until the mixture is smooth and no clumps remain.
- Assemble the Chicken Rolls: Spread a few spoonfuls of the goat cheese mixture evenly over each flattened chicken breast, covering about ¾ of the surface. Carefully roll the chicken breasts over the filling like a burrito, making sure to keep the filling inside. Place the rolls seam side down on the prepared baking sheet. Drizzle each roll with olive oil and sprinkle with kosher salt and black pepper.
- Initial Baking: Place the chicken rolls in the preheated oven and bake for 15 minutes to start cooking the chicken.
- Prepare the Crunchy Topping: While the chicken bakes, mix together panko bread crumbs, mayonnaise, dried basil, salt, black pepper, and red pepper flakes in a small bowl until the mayo evenly coats all the panko crumbs.
- Add the Crunchy Topping and Finish Baking: Remove the chicken from the oven and generously pile the panko breadcrumb mixture onto each chicken roll. Return to the oven and bake for an additional 10 to 15 minutes, or until the topping is golden and crispy and the chicken reaches an internal temperature of 165°F. Baking time may vary depending on chicken thickness, so check with an instant-read thermometer.
- Rest and Serve: Let the chicken rest for 5 minutes after baking to allow juices to redistribute before serving. Enjoy your crispy stuffed chicken hot for the best texture and flavor.
Notes
- Soften the goat cheese before mixing to ensure a smooth filling without lumps.
- Use a meat mallet or rolling pin and butterfly the chicken for evenly thin pieces for rolling.
- Ensure the chicken is rolled tightly to keep the filling inside during baking.
- Use an instant-read thermometer to confirm the chicken reaches 165°F for safe consumption.
- The crunchy panko topping can be adjusted with spices to your preference.
- Letting the chicken rest after baking helps keep it juicy.
