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CRISPY CHICKEN WITH GOAT CHEESE & SUN DRIED TOMATOES - EASY TO MAKE



Say the words goat cheese and I am all in! This recipe for Crispy Chicken with Goat Cheese & Sun Dried Tomatoes takes your plain old chicken to flavor country! It is a boneless skinless chicken breast, pounded thin, and filled with a mixture of goat cheese, mayo, garlic, and sundried tomatoes. It then gets rolled up and topped with a crunchy panko breading mixture.

My husband does not feel the same way as I do about goat cheese. He wants nothing to do with it…but he loves fish and I want nothing to do with it- so we are even!


Last time he was out of town I made a couple of these and ate them the entire time he was gone. And I loved every single bite!

INGREDIENTS:
  • 3-4 boneless skinless chicken breasts
  • 5 oz goat cheese log (If possible pull out of the fridge about 30-45 minutes early to soften)
  • ½ cup mayonnaise
  • ⅓ cup sun dried tomatoes packed in oil, drained and chopped
  • 1 super plump garlic clove, minced
  • 1 t dried basil
  • ½ t salt
  • black pepper
  • olive oil

Crunchy Topping:
  • 2 tablespoons mayonnaise
  • 1 cup panko bread crumbs
  • 1 teaspoon dried basil
  • pinch of red pepper flakes
  • pinch of salt and pepper

INSTRUCTIONS:

  1. Preheat the oven to 350.
  2. Pound the chicken breasts to about ¼ inch thickness with a meat mallet or rolling pin. Set aside.
  3. In a medium bowl mix the filling- ½ cup mayonnaise, goat cheese, tomatoes, basil, ½ t salt, and pepper to taste. Stir until it is it is well combined and no clumps of goat cheese are remaining.
  4. On a foil lined sheet pan lay the chicken breasts out flat. Spread a few spoonfuls of the goat cheese mixture evenly over the flattened chicken breasts. Lightly roll the chicken over the filling, like a burrito, try to keep the filling inside the chicken roll. Lay the chicken rolls seam side down on the pan. **This will be messy but don't worry, it will turn out beautifully!
  5. Season the outside of the chicken with a little drizzle of olive oil, and a sprinkle of salt and pepper.
  6. Place the chicken in the oven for 15 minutes.
  7. Meanwhile mix together the panko bread crumbs, 2 T mayonnaise, 1 t dried basil, a pinch of red pepper flakes, salt and pepper.
  8. Remove the chicken from the oven and top it generously with the panko bread crumb mixture. Dividing it evenly between the chicken. You will want this to be like a pile on top of the chicken.
  9. Carefully place the chicken back in the oven for an additional 10-12 minutes until the topping is golden brown and crispy and the chicken is cooked through.
  10. Let the chicken rest for 5 minutes before serving.
NOTES
*** Make sure to scrape up all the bread crumbs and filling that spills out during cooking when you serve this dish... those ooey-gooey-cheesy-crispy-bread bits are the best!

Source:momsdinner.net 
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