Stuffy Stuff Chicken-
  • CourseDinner, Main Dish
Servings Prep Time
46oz 30minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
46oz 30minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
  • 46 ounce Chicken Breasts-boneless/skinlessOrganic, pasture raised if possible
  • 8ounces Goat cheese-log
  • 1/4pound Pancetta- choppedHave deli slice it approx 1/8-1/4″ thick
  • 3tbsp Green onion- diced
  • 2tbsp Thyme- fresh
  • 1tbsp Garlic -minced
  • Salt & pepperTo taste
  • 1/4cup olive oil
  • 1 EggWhisked with 1tsp water
  • 1cup CornmealYou can sub coconut or almond flour for grain free!
Instructions
  1. Butterfly the chicken breast to create a “pocket” to stuff the cheese mixture in.
  2. Fry pancetta until it’s golden brown on the edges, approx 6-8 minutes. Let cool 5 minutes.
  3. While the pancetta is frying add the goat cheese, green onions, garlic and thyme to a medium bowl.
  4. Whisk the egg with the water then dredge each chicken breast in the egg and lay on a flat surface.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Serve piping hot!