Reviews Add Rating & Review 13 Ratings 5 star values: 4 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 1
Back to Chicken Stuffed with Pepperoncini and Goat Cheese All Reviews for Chicken Stuffed with Pepperoncini and Goat Cheese - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chicken Stuffed with Pepperoncini and Goat Cheese Credit: Andrew Purcell Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 4 ounces fresh goat cheese 1/4 cup finely chopped pepperoncini 1 1/2 teaspoons finely chopped fresh thyme leaves Coarse salt and ground pepper 4 bone-in, skin-on chicken breasts (about 2 pounds total)
Cook’s Notes Less Fat, More Flavor Starting the chicken skin side down releases some fat, so you don’t have to add oil to the skillet.
Gallery Chicken Stuffed with Pepperoncini and Goat Cheese Credit: Andrew Purcell
Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Gallery
Chicken Stuffed with Pepperoncini and Goat Cheese Credit: Andrew Purcell
Chicken Stuffed with Pepperoncini and Goat Cheese
Credit: Andrew Purcell
Chicken Stuffed with Pepperoncini and Goat Cheese
Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Recipe Summary
prep: 10 mins total: 40 mins
Servings: 4
prep: 10 mins
total: 40 mins
prep:
10 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 4 ounces fresh goat cheese 1/4 cup finely chopped pepperoncini 1 1/2 teaspoons finely chopped fresh thyme leaves Coarse salt and ground pepper 4 bone-in, skin-on chicken breasts (about 2 pounds total)
Directions
Preheat oven to 425 degrees. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each chicken breast. Using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with about 2 tablespoons cheese mixture.
Heat a large cast-iron or other heavy ovenproof skillet over medium-high. Pat chicken dry with paper towels, season with salt and pepper, and arrange in skillet, skin side down. Cook 5 minutes. Transfer skillet to oven and bake until chicken is cooked through and skin is golden and crisp, 18 to 20 minutes. Flip chicken over in skillet and let rest 3 minutes before serving.
Cook’s Notes Less Fat, More Flavor Starting the chicken skin side down releases some fat, so you don’t have to add oil to the skillet.
Cook’s Notes
Less Fat, More Flavor Starting the chicken skin side down releases some fat, so you don’t have to add oil to the skillet.
Reviews
Add Rating & Review 13 Ratings 5 star values: 4 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 1
Reviews
Add Rating & Review 13 Ratings 5 star values: 4 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 1
Add Rating & Review
13 Ratings 5 star values: 4 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 1
13 Ratings 5 star values: 4 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 1
13 Ratings 5 star values: 4 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 1
5 star values: 4 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 1
All Reviews for Chicken Stuffed with Pepperoncini and Goat Cheese
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Stuffed with Pepperoncini and Goat Cheese
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
