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Balsamic Goat Cheese Stuffed Chicken Breasts

Amber Maechler

"I made this up and my husband and kids loved it!"
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Ingredients

45 m servings 340 cals
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
  3. Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  4. Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
  5. Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

Footnotes

  • Cook's Note:
  • You can also add sautéed mushrooms if you like them.

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Reviews

Read all reviews 31
  1. 49 Ratings

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Most helpful positive review

Wow...this was FANTASTIC! Te only thing I did differently was to add some sundried tomatoes on top of the goat cheese before I folded the breast closed. If you added mushrooms, I think it would ...

Most helpful critical review

30 minutes in the oven turned them to leather. Needed like 20 minutes tops. I also found the balsamic reduction to be a bit overpowering.

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Least positive
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Wow...this was FANTASTIC! Te only thing I did differently was to add some sundried tomatoes on top of the goat cheese before I folded the breast closed. If you added mushrooms, I think it would ...

Two things about this recipe: you need to love balsamic and goat cheese because they dominate equally. I reduced the balsamic to a sweet syrupy consistency which was decadently rich. My chick...

Great flavor and easy to make. But if you don't like balsamic vinegar, don't bother.

My family loves this recipe! I do make some changes. I add mushrooms(rough chopped about 4 ounces fresh button), garlic (about 1 clover per breast) and sundried tomatoes (about 1 tablespoon for ...

I added fresh basil to the cheese stuffing, added chicken broth and brown sugar to the balsamic reduction. Incredibly good!

This was a really good recipe! I made it exactly except for the shallots (used an onion instead) and it was delicious. I have to say if the vinegar flavor is too strong you are probably not re...

I used onions instead of shallots, added mushrooms to the stuffing mixture, and seasoned the chicken with garlic salt and Italian seasoning!!! Turned out great!

Wow, this was so fast and so good. I pounded out the chicken breasts and spread on the goat cheese. Used finely chopped onions and a couple of tablespoons of honey in the balsamic reduction. Use...

Delicious, and so easy! I didn't split the chicken breasts... just piled the ingredients on top. Used a premade balsamic glaze.