Goat Cheese Stuffed Chicken with Balsamic Glaze

This is one of those meals that feels fancy but is really super easy to prepare. It takes about 15 minutes of preparation, then you let it cook in the oven for 20-35 minutes depending on how large the chicken breast is that you are using. Who doesn’t love a nourishing and nutrient-dense meal that takes only 15 minutes to prepare, right?! The chicken is stuffed with goat cheese, drizzled with a balsamic glaze, and garnished with fresh thyme leaves – it’s such a marvelous combination! It’s savory with a hint of sweetness from the balsamic and a note of earthy freshness from the thyme. You are going to love this Goat Cheese Stuffed Chicken!

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Nutritional benefits of this recipe

• Chicken is rich in tryptophan, which promotes serotonin. Also rich zinc, selenium, iron, and b-vitamins. Eating protein helps regulate cravings, hunger, blood sugar, weight, and energy. 
• Goat cheese is a good source of calcium, phosphorus, Vitamin A, Vitamin B2, protein, healthy fats, CLA (conjugated linoleic acid), and more. 
• Asparagus is packed with fiber, folate, Vitamin C, and antioxidants such as glutathione. It’s great for digestion, heart health, fetal development, blood sugar, and more.

Ingredients for Goat Cheese Stuffed Chicken with Balsamic Glaze

Chicken breast – I personally prefer using 3 medium chicken breasts.

Goat cheese

Asparagus

Avocado oil

Spices – granulated garlic, granulated onion, salt, pepper.

How to make Goat Cheese Stuffed Chicken with Balsamic Glaze

1. Preheat the oven to 400ºF.
2. Prep the asparagus: Wash the asparagus and snap the stalky ends off. Put on a baking sheet and toss in avocado oil, granulated garlic, salt, and pepper. Set aside. You’ll want this on a separate pan from the chicken because it may not cook at the same rate.
3. Prep the chicken: For each chicken breast, carefully slice horizontally through the side of the breast to open it up, but don’t cut all the way through. Open it like a book and smear the goat cheese on one side, avoiding the very edge. Close it back together, then drizzle with avocado oil and season both sides with the salt, granulated garlic, granulated onion, and pepper. Put onto a baking sheet and pin closed the edges of each chicken breast with toothpicks for further reinforcement – This helps keep the goat cheese inside.
4. Chicken cooking time reference: Three medium chicken breasts will be about 22-28 minutes. Two large chicken breasts will take about 30-35 minutes. And four small would be about 16-20 minutes. In terms of the goat cheese – I find that it stays intact for small or medium chicken breasts since it doesn’t cook quite as long, but if you are using large chicken breasts, then the goat cheese may melt out a bit by the end. If it leaks out, just scoop it back into the chicken after it cools for a few minutes, or scoop it up with the chicken and leave it rogue as a sauce on the plate – it’s just as delicious!
5. Asparagus cooking time: I find average-sized asparagus is ready after about 20 minutes. Thicker asparagus may be closer to 25 minutes. Keep in mind the chicken will need to rest for 5 minutes after removing from the oven, so you’ll likely want to put the asparagus in a few minutes after the chicken.
6. Cook the chicken and the asparagus until done, using above guidelines for reference. Check with a meat thermometer for best results – it should be 165ºF. The asparagus will be fork tender and golden on top.
7. Let the chicken rest for 5 minutes before serving to preserve juiciness.
8. To serve: Put chicken and asparagus on a plate. Drizzle balsamic glaze on top of the chicken and sprinkle with fresh thyme leaves. Serve with other sides of choice such as salad, toast, rice, etc.

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I hope you love this Goat Cheese Stuffed Chicken with Balsamic Glaze! Please be sure to leave a comment and a rating if you give it a try – I would love to know how it turned out for you and your engagement on my website helps more than you know!

Verse of the Day: “Blessed be the God and Father of our Lord Jesus Christ, the Father of mercies and God of all comfort, who comforts us in all our affliction, so that we may be able to comfort those who are in any affliction, with the comfort with which we ourselves are comforted by God.” – 2 Corinthians 1:3-4 

Goat Cheese Stuffed Chicken with Balsamic Glaze

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A super easy yet nourishing meal that is filling, nutrient-dense, blood sugar friendly, and delicious. Despite only taking 15 minutes of direct preparation, this Goat Cheese Stuffed Chicken feels fancy and fun.

• Author: Christine Manes
• Prep Time: 15 minutes
• Cook Time: 20-35 minutes
• Total Time: 40-50 minutes
• Yield: 3 servings 1x
• Category: Dinner, Lunch
• Method: oven
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

Chicken:

1 1/2 lbs chicken breast – 3 medium is best, but 2 large or 4 small works too – see instructions

1 Tbsp avocado oil

1/2 tsp salt, to preference

1/2 tsp granulated garlic

1/4 tsp granulated onion

Fresh cracked black pepper

4 oz goat cheese

For garnish:

Balsamic glaze – for after cooking

Fresh thyme leaves – for after cooking

Asparagus:

1 bunch asparagus, stalky ends removed

1 Tbsp avocado oil

1/4 tsp granulated garlic

Salt and pepper

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Instructions

1. Preheat the oven to 400ºF.
2. Prep the asparagus: Wash the asparagus and snap the stalky ends off. Put on a baking sheet and toss in avocado oil, granulated garlic, salt, and pepper. Set aside. You’ll want this on a separate pan from the chicken because it may not cook at the same rate.
3. Prep the chicken: For each chicken breast, carefully slice horizontally through the side of the breast to open it up, but don’t cut all the way through. Open it like a book and smear the goat cheese on one side, avoiding the very edge. Close it back together, then drizzle with avocado oil and season both sides with the salt, granulated garlic, granulated onion, and pepper. Put onto a baking sheet and pin closed the edges of each chicken breast with toothpicks for further reinforcement – This helps keep the goat cheese inside.
4. Chicken cooking time reference: Three medium chicken breasts will be about 22-28 minutes. Two large chicken breasts will take about 30-35 minutes. And four small would be about 16-20 minutes. In terms of the goat cheese – I find that it stays intact for small or medium chicken breasts since it doesn’t cook quite as long, but if you are using large chicken breasts, then the goat cheese may melt out a bit by the end. If it leaks out, just scoop it back into the chicken after it cools for a few minutes, or scoop it up with the chicken and leave it rogue as a sauce on the plate – it’s just as delicious!
5. Asparagus cooking time: I find average-sized asparagus is ready after about 20 minutes. Thicker asparagus may be closer to 25 minutes. Keep in mind the chicken will need to rest for 5 minutes after removing from the oven, so you’ll likely want to put the asparagus in a few minutes after the chicken.
6. Cook the chicken and the asparagus until done, using above guidelines for reference. Check with a meat thermometer for best results – it should be 165ºF in the meat. The asparagus will be fork tender and golden on top. 
7. Let the chicken rest for 5 minutes before serving to preserve juiciness. 
8. To serve: Put chicken and asparagus on a plate. Drizzle balsamic glaze on top of the chicken and sprinkle with fresh thyme leaves. Serve with other sides of choice such as salad, toast, rice, etc.

Nutrition

• Calories: 455
• Fat: 21
• Carbohydrates: 7
• Fiber: 3
• Protein: 59

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