Bacon and Goat Cheese-Stuffed Chicken Breasts

The term "stuffed" can be intimidating, but let me assure you there's no need to fear in this case. Cooking Light has done it again - great recipe with low calories. I first made this with my friend Forest, and he and I were blown away by the simple method yet delicious result. Then I made it for my friend Collin and his roommate Chris, and they were blown away by the fact that it was cooked in their kitchen. I guess what I'm trying to say is that this chicken can please at least three guys I know. Ok, so here it is:

Bacon and Goat Cheese-Stuffed Chicken Breasts

www.chefjennylyn.com

4 boneless, skinless chicken breasts

3 ounces goat cheese

2 slices cooked, crumbled bacon

1/2 tsp. salt

1/4 tsp. pepper

1 tbsp. canola oil

Preheat oven to 350 degrees.

Combine goat cheese and bacon.

Cut chicken breasts starting at the thick end, but do not cut all the way through. You're just forming a pocket, so don't get crazy. Divide the cheese mixture among the breasts, and secure with toothpicks. Sprinkle chicken with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat a large, ovenproof skillet over medium-high heat. Add 1 tbsp. canola oil. Add chicken to pan; saute 4 minutes. Turn chicken over, and place pan in oven. Bake at 350 12 minutes.

Let stand 5 minutes.

It's not pretty to photograph, but I cook my bacon in the oven on Stoneware. A host told me about the oven and bacon, and I'm forever indebted to her! I had no idea what a great trick it was, but oh, my! 425 degrees for 15 minutes or more, depending on how you like yours. No more splattering all over the stove!

I've got my bacon and goat cheese in the Small Batter Bowl, and I'm about to stir it up using the All-Purpose Spreader. Let me say something about the All-Purpose Spreader... It truly is all-purpose. I use this thing constantly, especially if anything involves spreading. Are you using a butter knife for peanut butter and jelly sandwiches? Don't.

A quick tip here: Notice I have my goat cheese separated into portions that are ready to go in the chicken. Working with raw meat means you have to be careful not to cross-contaminate your kitchen, so do whatever you can before you start touching everything. Since I have my cheese mixture divided out and ready to go, I don't have to dig all over the bowl with chicken hands. I'm using the 5" Santoku Knife to cut the chicken breasts, and you can see how cleanly it does the job. This is my favorite knife in the entire Collection because it fits the most things. That's the Large Grooved Cutting Board, and it's sitting across my sink to give me extra counter space.

Shove some toothpicks along the seam, and sprinke the chicken with Salt and Pepper. In a recipe like this, where that's the only seasoning the meat gets, quality matters. I always use the Pampered Pantry seasoning, and I can tell a huge difference. Plus, the Bamboo Salt and Pepper Grinders are just fun!

After cooking the chicken for four minutes, flip it over, and stick it in the oven. I'm using the 10" Skillet from the Executive Cookware Collection, and it is hands down my favorite piece of cookware. It's versatile, and it cleans up easily. You can see from the way the oil is beaded up that this cookware can be wiped clean in no time.

You can save a lot of a meat's juice by checking doneness with a meat thermometer. I love that the Digital Pocket Thermometer has a cheat sheet for a case.  This method for stuffing chicken can be used for any filling you want, so start experimenting, and get ready to be blown away!

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