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Chicken Stuffed with Pepperoncini & Goat Cheese

What You Need

Preheat oven to 425 degrees.
In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper.
With a paring knife, cut a 1-inch horizontal slit in thick end of each chicken breast. Using your fingers, create a deep pocket between meat and bone.
Tightly pack each pocket with about 2 tablespoons cheese mixture.
Heat a large cast-iron or other heavy ovenproof skillet over medium-high.
Pat chicken dry with paper towels, season with salt and pepper, and arrange in skillet, skin side down.
Cook 5 minutes. Transfer skillet to oven and bake until chicken is cooked through and skin is golden and crisp.
Flip chicken over in skillet and let rest 3 minutes before serving.