Spicy Goat Cheese Stuffed Chicken Breasts

Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Servings: 4
  • 6 slices pancetta
  • 6 oz goat cheese, softened
  • 1/3 cup shredded Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 2 tbsp Filippo Berio Spicy Tomato Pesto
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper, divided
  • 2 tbsp Filippo Berio Olive Oil
  • 4 boneless skinless chicken breasts (8 oz each)
      • Preheat oven to 400ºF. Place pancetta on parchment paper–lined baking sheet and bake for 5 to 7 minutes or until crisp. Blot with paper towel; let cool and crumble. Mix together pancetta, goat cheese, Parmesan, basil, pesto, garlic, and half of the salt and pepper.
      • Slice chicken breasts horizontally almost in half, but still keeping breasts intact. Spread one-quarter of the cheese mixture on bottom half of each chicken breast. Fold over and secure with toothpick. Sprinkle with remaining salt and pepper.
      • Heat oil in skillet set over medium heat; fry chicken breasts for 3 to 5 minutes per side until golden. Transfer to baking sheet; roast for 12 to 15 minutes or until instant-read thermometer reaches 165ºF.


      Tip: Add 1/2 tsp dried herbs, such as oregano, thyme or rosemary, to goat cheese mixture if desired.




    Ingredient: Chicken

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Olive Oil

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