I can’t believe I am about to do this!!! My kids have asked me not to. They said I can’t give away my world renowned, family favorite, most requested recipe ever! Should I??? Ug… this is a big decision… seriously. If we invite anyone over for dinner and I ask them what they want, the answer is ALWAYS… Stuffy Stuff Chicken. I know you will love it too, so how can I keep it to myself? I say, LET’S DO IT… let’s let this recipe out to the world!
As like most recipes, it has evolved over time. There is always a new variation to try and each time the results are the same; tender chicken oozing with the most delectable hot bubbly decadent combination of goat cheese, herbs and pancetta. I do…I scrape the pan when I am done cooking it and I eat the scrapings.by.the.spoonful. Think what you want of me, but trust me, you will do the same. You won’t let a drop go to waste once you taste it, matter of fact, keep the sharp knives away…there will probably be someone fighting you for the tasty last drops in the pan.
Think of this as a Chicken Cordon Blue type recipe, kicked up to a heavenly level that will leave your taste buds dancing. It’s actually a simple recipe with minimum prep time despite how “gourmet” it looks and it’s very allergen friendly should you be looking for something indulgent despite restrictions you may have. Oh and it is even more delicious served over a bed of cream dreamy spinach risotto made with lamb stock!
So how did this heavenly creation get its name? Well, there is some debate about that in our home. My daughter claims to have given it its name,I don’t agree but we’ll let her have the glory! It’s not really a descriptive name, is it? You have no idea exactly what type of stuffing it is but you do get the clear picture that somehow this is a stuffed chicken recipe.
So, wait no longer…drum roll please.
“World…I introduce to you, for the first time in history, Stuffy Stuff Chicken”
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes |
| Servings |
6oz
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- 4 6 ounce Chicken Breasts-boneless/skinless Organic, pasture raised if possible
- 8 ounces Goat cheese-log
- 1/4 pound Pancetta- chopped Have deli slice it approx 1/8-1/4" thick
- 3 tbsp Green onion- diced
- 2 tbsp Thyme- fresh
- 1 tbsp Garlic -minced
- Salt & pepper To taste
- 1/4 cup olive oil
- 1 Egg Whisked with 1tsp water
- 1 cup Cornmeal You can sub coconut or almond flour for grain free!
Ingredients
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- Butterfly the chicken breast to create a "pocket" to stuff the cheese mixture in.
- Fry pancetta until it's golden brown on the edges, approx 6-8 minutes. Let cool 5 minutes.
- While the pancetta is frying add the goat cheese, green onions, garlic and thyme to a medium bowl.
- Whisk the egg with the water then dredge each chicken breast in the egg and lay on a flat surface.
- Add the slightly cooled pancetta and pan drippings to the bowl with goat cheese. Stir to combine. Taste. If needed add salt & pepper until it is to your liking.
- Divide goat cheese mixture between the 4 butterflied chicken breasts. Spread it on one half and then fold the top half over the bottom half and press gently around the edge to seal the cheese mixture inside.
- Gently roll the chicken breast in the cornmeal. You can further "seal" the pocket by pressing that edge of the chicken in to the cornmeal.
- Tie the chicken shut in 2 places if desired using bakers twine. It helps keep the cheese in but it really is optional as they don't "leak" that much.
- Pre-heat skillet with olive oil to medium heat. Add chicken breast with sealed edge pressed slightly against the side of the pan. {this helps the cheese stay in}. Cover and let cook for 10 minutes. Turn chicken and repeat.
- Take lid off chicken and allow to finish cooking approx 5 minutes on each side. The thicker the chicken breasts the longer they will take.
- Serve piping hot!
Let me know how you liked it or if you gave it your own special twist. Did you swap out the cheese, switch up the herbs, opt for bacon over pancetta, or go for the grain free version using almond or coconut flour?
The recipes, stories and photography on my blog take a lot of testing and time and I do appreciate it if you use them that you give proper credit and link back to my blog. If you make changes to something I created, it’s still a nice gesture to link back to my blog and mention where it originated from. If you ever have any questions about sharing content, don’t hesitate to contact me!
Thanks ya’ll…happy sharing!
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