Italian Chicken Breasts stuffed with Goat Cheese
One of the most know aspects of late summer is garden harvesting. This year, Mother Nature has blessed us with hundreds of tomatoes; Beefsteak, Roma, Cherry — you name it, we have it. Organic, fresh, delicious.
Italian Chicken Stuffed with Goat Cheese, Spinach Salad and Sweet Corn. Summer certainly is delicious.
Begin by butterflying your chicken breasts: Hold the chicken breast steadily with one hand, and using the other, align the knife along one of the longer edges, a bit less than halfway down.
Using smooth, gentle strokes, cut through the chicken breast toward your opposite hand, stopping with a 1/4 to 1/2 inch seam left.
Left the top layer of chicken and fold it away from the bottom half. There should be a nice pocket.
Repeat with as many chicken breasts as you intend to use. I used 6.
Season the chicken with lots of freshly ground black pepper.
Drizzle lightly with olive oil (about 1 teaspoon per breast) and allow to rest for at least 20 minutes.
In the mean time, gather 2 basil leaves, 2 thin slices (1/4 inch) beefsteak tomato and 2 thin coins of bruschetta-seasoned goat cheese for each chicken breast.
Layer the tomato, basil leaves and goat cheese onto the bottom half of each chicken breast.
Fold the top part over, and use toothpicks to pin the halves together.
Grill over medium heat for 12-14 minutes, turning once.
While the chicken cooks, toss torn spinach, halved cherry tomatoes, crumbled bruschetta goat cheese, and 1 minced garlic clove. Drizzle with extra virgin olive oil and apple cider vinegar.
Remove chicken from grill, and allow to rest 5 minutes before serving.