Chicken Stuffed with Goat Cheese

  • Yield 4 servings

This chicken dish is simple, but elegant.


4 -- boneless chicken breasts
8 slices bacon, crisp-cooked and crumbled
8 ounces plain or herb-flavored goat cheese
4 to 8 large fresh basil leaves
1 cup all-purpose flour
2 -- eggs
1 cup Italian-style bread crumbs
-- Vegetable oil


  1. Cut a horizontal slit into the thickest portion of each chicken breast to create a pocket.  Fill each pocket with one-forth of the bacon, one-fourth of the cheese and one to two basil leaves.  Beat the eggs lightly in a shallow dish.  Coat the chicken breasts in the flour.  Coat in the eggs and then coat in the bread crumbs.  Heat a small amount of oil in a skillet.  Add the chicken.  Cook for 8 to 10 minutes per side or until the chicken is cooked through.

Recipe reprinted with permission from Heritage Hall’s To Learn, to Lead…To Serve(Oklahoma City, Oklahoma, 2008).




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