Beyond the Basics: Herb Goat Cheese Stuffed Chicken Breast

Beyond the Basics: Herb Goat Cheese Stuffed Chicken Breast

Chicken Breast

This is our first year milking Nubian goats. I was worried that we would end up with more milk than we knew what to do with and our girls did not disappoint. Now that babies are weaned we are getting almost two gallons a day!

So what do we do with all that fresh, creamy milk? Well, first we drink it…in everything…coffee, cereal, just fresh in a glass or with chocolate syrup. Oh yeah, we’re talking heaven!

Then we freeze some to make our goat milk soap.   Beautifully scented creamy, sudsy soap.

Then we also make cheese. We’re starting off with fresh Chevre. This cheese is easy to make and tastes great. You can use it plain on top of salads or pizzas or on roasted beets (I’m told that is a west coast thing). Or you can add herbs to it and spice it up a bit and eat it with crackers or as part of a recipe.

This week I dabbled with herbed goat cheese in a stuffed chicken recipe. All I can say is YUM! I’m added the recipe I used here, but keep in mind, nothing is written in stone. I’ve learned that in almost anything you do on the farm, there is room for a little personal creativity.

Herb Goat Cheese Stuffed Chicken Breasts

Find yourself some nice plump fresh chicken breasts (locally raised if you can find them) Rinse and pat dry.

Butterfly each breast.

Take some fresh goat cheese and sprinkle in some chives, garlic and oregano. But here is where you get to be creative…have other herbs you’d like to try? Go for it. Mix in anything fresh you have and take a taste. If it tastes good in the cheese it will taste great with the chicken.

Fill each chicken breast pocket with the cheese. Then dip each breast in egg and milk mixture and coat with seasoned panko crumbs.

Place on a slightly coated baking sheet and cook at 350 for about an hour depending on the size of your breasts.

Remove and let rest for 5 minutes or so and voila! Dinner is served. I served this meal with rice and broccoli. It was delicious.

Want more meal ideas? Stay tuned…I am sure we’ll be experimenting more.

 

Beyond the Basics: Herb Goat Cheese Stuffed Chicken Breast
Author: 
Recipe type: American
Cuisine: Main
Prep time: 
Cook time: 
Total time: 
 
A great way to use goat cheese!
Ingredients
  • Chicken Breast
  • Fresh Goat Cheese
  • Fresh Herbs
  • Eggs
  • Milk
  • Seasoned Panko Crumbs
Instructions
  1. Find yourself some nice plump fresh chicken breasts (locally raised if you can find them) Rinse and pat dry.
  2. Butterfly each breast.
  3. Take some fresh goat cheese and sprinkle in some chives, garlic and oregano. But here is where you get to be creative…have other herbs you’d like to try? Go for it. Mix in anything fresh you have and take a taste. If it tastes good in the cheese it will taste great with the chicken.
  4. Fill each chicken breast pocket with the cheese. Then dip each breast in egg and milk mixture and coat with seasoned panko crumbs.
  5. Place on a slightly coated baking sheet and cook at 350 for about an hour depending on the size of your breasts.
  6. Remove and let rest for 5 minutes or so and voila! Dinner is served. I served this meal with rice and broccoli. It was delicious.