Happy Monday y’all! Can you believe April is almost over?? You’d think it was still March with the way the weather is acting around here. But it is Texas, and the weather here is a bit…unpredictable. Last week it was in the high 70s one day, then the 40s the next. No bueno!! Fortunatley the weekend was warm and beautiful, and I’m hopeful that that’s how it will stay.
I made lunch a few weekends ago and used chipotles in it…and J is now in love with chipotle flavor. So, I went out in search of other recipes using chipotle, and came across this one. I made this for dinner the night we got home from Colorado, and also introduced him to goat cheese. The creamy, tangy flavor of the goat cheese blended really well with the spicy kick of the chipotles. J liked the goat cheese, which is good, but I’m still undecided (I know, I know!) I like it in some dishes, and in others it’s too strong for me. I need to just make a decision already!! But, I’ll keep cooking with it until I do :)
Chipotle and Goat Cheese-Stuffed Chicken
As seen on Ari’s Menu
2 medium chicken breasts
- salt and pepper, to taste
- 2-4 chipotle peppers in adobo sauce, chopped (I just used a couple tablespoons of crushed chipotles in adobo)
- 1-2 oz goat cheese, crumbled
- Preheat oven to 400 and spray a baking dish with nonstick spray.
- Butterfly each chicken breast, season both sides with salt and pepper. With the butterflied side facing up, spread a little bit of goat cheese on one side of each chicken breast, then spoon some chipotles on top. Now, fold the other side of the chicken brast over to cover the filling.
- Heat a large skillet over medium-high heat and coat with nonstick spray (or olive oil if you prefer). Once the pan is hot, add chicken and sear until browned, about 5 minutes. Carefully flip chicken (so you don’t lose the filling!) to brown the other side, about an other 5 minutes.
- Transfer chicken to the prepared baking dish and bake for 15-20 minutes, or until cooked through. Add extra adobo sauce on top if you’d like, and enjoy!