This is another recipe I concocted last-minute by opening up my refrigerator and throwing together whatever ingredients I could scrounge up. It usually goes something like this: “Ach, Nate’s almost home from work and I’m still sitting on the couch in my pajamas. I haven’t even started dinner! What do we have? Chicken…good. Goat cheese…good. Onions…good. All together? Let’s see how this works out.”
In this case, it worked out wonderfully. And the pajama thing? Don’t judge me. I have a three-month-old. I’m sure I’ll get back into the whole “getting dressed” routine by the time he’s in elementary school.
Goat Cheese Stuffed Chicken
Four boneless, skinless chicken breasts
One onion, sliced (I prefer Vidalia onions, but any kind will work)
Four oz goat cheese
Three Tbsp olive oil
One Tbsp salt
Two Tbsp pepper
One minced chipotle pepper in adobo OR two Tbsp red pepper flakes (optional)
Four bamboo skewers, soaked in water for 15 minutes
Heat one Tbsp olive oil in a skillet over medium heat and saute the onion with the chipotle pepper or red pepper flakes for five minutes, until soft and slightly brown.
Slice a pocket in each chicken breast. You may want to pound them with a rolling pin to even them out first if they’re not particularly flat already.
Distribute the goat cheese and onions between the chicken breasts.
Close each chicken breast with a bamboo skewer.
Drizzle remaining olive oil over the chicken, sprinkle with salt and pepper and broil about ten minutes per side.
Bamboo skewers and chicken breasts are essentials in our household. We buy frozen chicken breasts from Costco to have on hand for a quick meal, and I keep skewers around in the summer to grill veggies or meatballs when it’s too hot for oven-cooked meals.