Goat Cheese Stuffed Chicken with Spiced Peaches

June 13, 2012

This is one of those dishes that comes together much faster than you would expect. It’s simple, satisfying and there are only a few ingredients to wrangle.

We are lucky to have a family that enjoys canning, which is where the spiced peaches came from (thanks, Heather!). But you can always substitute fresh, ripe peaches and simply add a little cinnamon and nutmeg. Or any other stone fruit would be delicious, too.

Goat Cheese Stuffed Chicken with Spiced Peaches

4 small chicken breasts or chicken tenders, pounded very thin

4 tablespoons goat cheese

Freshly ground pepper and sea salt

Sprinkling of dried basil

1 – 1 1/2 cups spiced peaches

Start with the chicken laid out flat. Place about a tablespoon of goat cheese in the middle of each breast. Pinch/roll closed. Season each breast with salt, pepper and basil.

Cook the stuffed chicken breasts in a pan set over medium heat (add a little oil or a spritz of Pam). Let the chicken cook until all sides are beautifully golden brown and cooked through. This can very depending on how thin your chicken is—but it took about 10 minutes for mine.

Warm the peaches up in the pan the chicken cooked in for a couple of minutes. Serve warm peaches over the cooked chicken.

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