Those of you that know me IRL, and even some of you that don’t, probably know that there is stuff I am good at, and stuff that I am not really all that good at (I don’t really consider myself to be BAD at anything). Case in point; I am good at designing things and stuff like that (remember the kitchen that you all gushed over?). But one thing that I am not so good at, is the cooking. This is not because I am a bad cook, it is honestly because I never actually try recipes because it is usually too much effort. I end up making easy stuff that satisfies me and James; which is always good, but isn’t “great cook” worthy; like my old roommate Robert, now he’s a great cook. But that may have all changed; or at least, shifted.
There is a blogger out there that I follow, BlogHungry, whose blog focuses on delicious sounding recipes and cooking tips, and until now, I had never really tried one of his recipes. But last night I made a goat cheese stuffed chicken recipe that I found on his blog a while back, and to be honest, it was a meal of the gods. It was probably one of the best things I have ever tasted; and I was so shocked because I made it. I made it! I couldn’t believe it. And it wasn’t even that hard! Look at the picture I took, doesn’t it even look scrumptious?
Since my meal was so fabulous, I wanted to show BlogHungry the love he so very well deserves, and say thank you for this delicious recipe. I am definitely going to try out some of your other recipes, now that I have a new sense of cooking confidence in myself. Thanks for making my, and my man’s, tummy happy!
If you guys want the recipe, I have posted it below. For more, check out BlogHungry’s site; your tummy will be glad you did.
Goat Cheese Stuffed Chicken Breasts
4 (6-ounce) boneless, skinless chicken breast halves
3 ounces goat cheese
2 teaspoons unsalted butter
1 1/2 teaspoons minced chives
1 teaspoon minced parsley leaves
1/4 teaspoon minced thyme leaves
1/4 teaspoon fresh lemon juice
1/4 teaspoon minced garlic
Salt / Freshly ground black pepper
1 cup all-purpose flour
1 tablespoon seasoning salt
1 large egg
2 teaspoons water
1/4 cup clarified butter or vegetable oil
Chopped fresh parsley, garnish
Preheat the oven to 350 degrees F.
With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts. Wash hands well.
In a small bowl, mash together the goat cheese, butter, chives, parsley, thyme, lemon juice and garlic. Season with a pinch of salt and freshly ground black pepper. Divide into 4 equal pieces and form plugs to fit inside the chicken breasts. Insert 1 into each breast and press the edges of chicken meat to seal. Lightly season with salt and freshly ground black pepper.
In a large shallow bowl, combine the flour and the seasoning salt. In another bowl, beat the egg with the water.
One at a time, lightly dust the chicken on both sides with the flour, then dip in the egg, shaking to remove any excess. Place again in the flour and turn to completely coat, shaking to remove any excess. Set aside.
In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes.
Remove from the oven.
(I served it with garlic parmesan mashed potatoes… that I also made. Those were great too, but nothing tops this chicken.)
17 comments for “my tummy loves bloghungry”