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Chicken Breasts Stuffed with Goat Cheese
  • Prep
    25 min
  • Total
    40 min
  • Serving

Chicken Breasts Stuffed with Goat Cheese


  • 100g (3.5 oz) Paillot de Chèvre cheese
  • 1 garlic clove, finely chopped
  • 60 mL (1/4 cup) sundried tomatoes in oil, drained and chopped
  • 2.5 mL (1/2 tsp) fresh rosemary, finely chopped
  • 1 scallion, chopped
  • 4 half chicken breasts, boned and skinned
  • 30 mL (2 tbsp.) olive oil
  • Salt and pepper


In a bowl, mix the cheese, garlic, dried tomatoes, fresh rosemary and scallion. Set aside.

Using a sharp knife, make an incision in the chicken breast’s side. Place the chicken breasts between two sheets of plastic wrap and flatten it slightly with a rolling pin. Stuff the chicken breasts with the prepared mixture. Roll up and tie the chicken with kitchen string.

Season the stuffed chicken with salt and pepper. In a large frying pan, heat the oil on medium heat. Cook the chicken for 15 minutes, turning it over a few times until both sides are golden. Remove the kitchen string and serve.