While driving through Wyoming on our road trip to Colorado Springs last month I started daydreaming about what I could stuff with goat cheese, well over a month later I finally got to make something! It is not what I originally had in mind while driving, but it turned out great. It is a bit “different” than my normal recipes, but a good and fun kind of different. I love it when I feel like I leave my cooking comfort zone and all goes well!
The type of chicken breast used here really makes a difference, as does the size. I love Shelton’s Chicken, the taste is wonderful! When selecting breasts for the recipe make sure all four are similar sized and remember that the larger the breasts the longer it will take to bake. Also, after you brown the chicken in the fry pan be careful when you separate the skin from the breast. If you puncture a whole in the skin the goat cheese will begin to leak out.
Cooking with swiss chard is new for me. I have blended it in smoothies, but I had never steamed it before, I’m so glad I tried! It was really delicious and a great compliment to the chicken breasts. My husband couldn’t stop talking about how much he loved the swiss chard, this really surprised me! So even if you are unsure if you like it, I hope you give it a try. Great for your body, low in carbs, and full of flavor!
This chicken would be great served with:
Goat Cheese Chicken Breasts with Swiss Chard
- 4 bone-in chicken breasts with skin
- 3 Tbs. butter
- 1/3 cup goat cheese
- 3 garlic cloves, minced or pressed
- 2 Tbs. red onion, diced small
- 1-2 Tbs. chives, minced
- Dash of cayenne
- Salt and pepper to taste
- 1 garlic cloves, sliced thin
- 1 bunch swiss chard
- Salt and pepper to taste
Preheat the oven to 400 degrees. Lightly grease a 9×13 inch pan and set aside.
In a small bowl combine the goat cheese, garlic, red onion, chives, cayenne, salt and pepper.
Place a large fry pan on the stove and preheat to medium high heat. Melt the butter in the pan. When the pan is hot put the chicken breasts (all 4 or 2 at a time, depending in the size of the pan and chicken) skin side down in the pan and cook for 3-4 minutes. While the top is browning salt and pepper the bottom side of the breasts. Flip the breasts over and cook for about 2-3 on this side. Remove the chicken breasts from the heat; using a rubber spatula or spoon carefully separate the skin from the chicken. Divide the cheese mixture into 4 equal parts. Stuff a quarter of the cheese under the chicken skin. Repeat with the rest of the breasts. Place all four stuffed breasts into the greased pan. Top with salt and pepper, if desired.
Bake until the breasts reach 160 degrees, about 30-40 minutes. The baking time varies greatly depending on the size of the breast so pay close attention and let your meat thermometer guide you.
While the chicken is baking prepare the swiss chard by washing it and then slicing the leaves in 1-2 inch ribbons. Heat the fry pan (with the butter and browned chicken bits still in it) to medium heat. Put the sliced garlic in the butter and then spread the swiss chard across the bottom of the pan. Put the lid on and steam for about 3-4 minutes. Take off the lid and stir the swiss chard. Place the lid back on the cook for another 3-4 minutes. Stir the chard again and season with salt and pepper. Serve the chicken on a bed of steamed swiss chard, delicious!