Goat Cheese and Herb Stuffed Chicken

Quick post to get caught up. This recipe was inspired by a coworker, Lisa, who loves all things goat cheese. So when I saw this recipe in Cooking Light, a dinner club was born. So we gathered at Lauren's to try this recipe and I made PW's Butternut Squash Risotto. Along with a delicious cheese ball appetizer and salad side, it was a fantastic dinner!

Herb and Goat Cheese- Stuffed Chicken

- 1/4 C breadcrumbs

- 2 Tbs fresh mint
- 2 Tbs fresh flat-leaf parsley
- 1 (4 oz) pkg goat cheese
- 4 boneless, skinless chicken breast halves
- 1/2 tsp kosher salt
- 4 tsp olive oil
- 1/4 tsp crushed red pepper

1. Combine first 4 ingredients in a small bowl. Cut horizontal slit through thickest portion of each chicken piece to form a pocket. 

2. Stuff 2 Tbs cheese mixture into each pocket; close opening with wooden pick. Sprinkle chicken with salt and pepper.

3. Bake at 375* for 35-40 minutes, until chicken is cooked through. 
     - Alternately, you can brown chicken on both sides in saute pan and then broil on high for 8 minutes.