Chicken Stuffed with Pepperoncini & Goat Cheese

Chicken Stuffed with Pepperoncini & Goat Cheese

Chicken Stuffed with Pepperoncini & Goat Cheese

Yields1 Serving

 4 oz Fresh Goat Cheese
 ½ cup Finely Chopped Pepperoncini
  cup Finely Chopped Best Maid Sweet Jalapenos
 1 tbsp Finely Chopped Fresh Thyme Leaves
 1 tsp Coarse salt and ground pepper
 4 Bone-in, Skin-on Chicken Breasts (about 2 pounds total)

1

1. Preheat oven to 425 degrees.

2. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper.

3. 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.

4. Tightly pack each pocket with about 2 tablespoons cheese mixture.

5. Heat a large cast-iron or other heavy ovenproof skillet over medium-high.

6. Pat chicken dry with paper towels, season with salt and pepper, and arrange in skillet, skin side down.

7. Cook 5 minutes. Transfer skillet to oven and bake until chicken is cooked through and skin is golden and crisp.

8. Flip chicken over in skillet and let rest 3 minutes before serving.

Ingredients

 4 oz Fresh Goat Cheese
 ½ cup Finely Chopped Pepperoncini
  cup Finely Chopped Best Maid Sweet Jalapenos
 1 tbsp Finely Chopped Fresh Thyme Leaves
 1 tsp Coarse salt and ground pepper
 4 Bone-in, Skin-on Chicken Breasts (about 2 pounds total)

Directions

1

1. Preheat oven to 425 degrees.

2. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper.

3. 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.

4. Tightly pack each pocket with about 2 tablespoons cheese mixture.

5. Heat a large cast-iron or other heavy ovenproof skillet over medium-high.

6. Pat chicken dry with paper towels, season with salt and pepper, and arrange in skillet, skin side down.

7. Cook 5 minutes. Transfer skillet to oven and bake until chicken is cooked through and skin is golden and crisp.

8. Flip chicken over in skillet and let rest 3 minutes before serving.

Chicken Stuffed with Pepperoncini & Goat Cheese