Chicken Pockets with Herbed Goat Cheese

chicken pockets with herbed goat cheese

Put it in yo pocket.
This recipe stems from: a) my love of cheese… let's be serious... and b) the default nature of chicken- in my book, it doesn’t seem to get enough respect. After all, supposedly “everything” tastes like chicken! Well in this particular recipe, I try and make the flavors of the meat stand out on its own. Enjoy!

Chicken Pockets with Herbed Goat Cheese

Prep Time: 10 mins | Cook Time: 25 mins | Makes 4 chicken pockets

  • 2 Chicken breasts, trimmed of excess fat/rib meat
  • 1 4-oz. package of plain Goat Cheese, at room temperature
  • 2 Shallots, diced
  • 8 Basil leaves, julienned
  • 1 tbs. Thyme leaves (about 6 stems)
  • 2 tbs. Olive oil
  • salt+pepp
The Steps
  1. Preheat your oven to 400 degrees. Start off by slicing up the 2 shallots, the thyme, and the basil. Shallots are similar to onions in flavor, but are a bit milder and about 1/4 of the size. A trick to slicing the basil in strips: Stack the leaves on top of one another to create a leave tower. Starting at one end, roll the basil tightly. While continuing to hold the roll of herbs with one hand, thinly slice the herbs with the other (watch those fingers!).

  2. Combine the room temperature Goat Cheese, the diced shallots, the thyme, and the basil into a small mixing bowl. Toss in a little salt and pepper and mix all the ingredients using a fork.

  3. Taking your trimmed chicken breasts, use a sharp knife to slice them in half length-wise. Once your chicken breasts are cut in half, take the knife and make a pocket-incision into the half, being careful not to cut all the way through the back. The half should resemble a pita pocket. Scoop in 2 tbs. of the cheesy filling into the pocket.

  4. In a skillet over medium-high heat, pour in 2 tbs. olive oil and begin to warm up. As soon as you wave your hand over the pan and you can really feel the heat, place three of the halves into the pan. Sear the one side of the chicken for about 5 mins, and then flip over with tongs. After each side is golden brown and crispy, remove from pan and place on a sheet pan covered with aluminum foil. Continue with the remaining halves of chicken.

  5. Once all the halves are placed on the sheet pan, place into the preheated oven and bake the chicken for about 25 minutes. Remove from oven and let stand for about 5 mins before serving.

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!


1 comment:

  1. CasualSportsFan9/14/2010

    These are so good and so simple! This recipe takes baked chicken to the next level with a few quick and easy additions.


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