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Herb Goat Cheese-Stuffed Chicken Breasts

Herb Goat Cheese-Stuffed Chicken Breasts

This prizewinning recipe features robust flavours treated with the utmost delicacy. These savoury stuffed chicken breasts are served with a sun-dried tomato-cream sauce that’s out of this world.


  • Serves: 8
  • Prep Time:
  • Cook Time:

Herb Goat Cheese-Stuffed Chicken Breasts:

  • 8 boneless, skinless chicken breast(s)
  • 2 tbsp (30 mL) olive oil, extra virgin
  • 1/4 tsp (1.25 mL) salt
  • 1/4 tsp (1.25 mL) pepper
  • 8 oz (230 g) goat cheese, soft
  • 1/2 cup (125 mL) basil, fresh, chopped
  • 2 tbsp (30 mL) oregano, fresh, chopped
  • 1 tbsp (15 mL) thyme, fresh, chopped
  • 2 tsp (10 mL) lemon zest, grated
  • 1/4 tsp (1.25 mL) salt
  • 1/4 tsp (1.25 mL) pepper


  • 1/2 cup (125 mL) dry-packed sun-dried tomatoes
  • 2 tbsp (30 mL) unsalted butter
  • 1 sweet onion, large, quartered, thinly sliced
  • 4 cups (1 L) cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/4 cup (60 mL) dry sherry
  • 1 cup (250 mL) low-sodium chicken broth
  • 1 cup (250 mL) 35% (whipping) cream


Herb Goat Cheese-Stuffed Chicken Breasts

  1. In a bowl, combine goat cheese, basil, oregano, thyme, lemon rind, salt and pepper; set aside. (Make-ahead: Refrigerate in airtight container for up to 8 hours.)

  2. With sharp knife held horizontally and starting at thinner side, cut each chicken breast in half almost but not all the way through; open like book. Place between sheets of plastic wrap; pound with mallet to even thickness.

  3. Roll 2 Tbsp (30 mL) of the filling into a log shape; place into crease of chicken breast. Fold top and bottom over ends of log; fold side edges of chicken over log to overlap. Turn chicken over so seam is underneath. Repeat with remaining chicken. (Make-ahead: Cover and refrigerate for up to 8 hours.)

  4. Brush chicken with oil; sprinkle with salt and pepper. Place on greased rimmed baking sheet. Roast in 375°F (190°C) oven until chicken is cooked through and the chicken reaches an internal temperature of 165°F (74°C).

  5. In a bowl, cover tomatoes with boiling water; let stand until softened, about 10 minutes. Drain and dice.

  6. In large skillet, melt half of the butter over medium heat; fry onions until very soft and golden brown, about 20 minutes. Transfer to bowl.

  7. Increase heat to medium-high. Add remaining butter; sauté mushrooms and garlic until softened, about 5 minutes. Return onions to pan. Add sherry; cook until reduced by half, about 3 minutes. Stir in tomatoes.

  8. Add stock and cream; bring to boil, reduce heat to medium-low and simmer until sauce is thick enough to coat back of spoon, about 4 minutes.

  9. Slice each chicken breast on angle into 4 pieces. Spoon sauce onto plates; arrange chicken over sauce.


Nutrition Info

  • Per 425 g serving Amount
  • Calories 590
  • Protein 70 g
  • Fat 29 g
  • Saturated Fat 15 g
  • Carbohydrate 9 g
  • Fibre 1 g
  • Sugar 4 g
  • Cholesterol 220 mg
  • Sodium 530 mg
  • Per 425 g serving % Daily Value
  • Potassium 35
  • Calcium 15
  • Iron 15
  • Vitamin A 20
  • Vitamin C 15
  • Vitamin B6 89
  • Vitamin B12 60
  • Folate 13
  • Magnesium 41
  • Zinc 34

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