Goat Cheese Stuffed Chicken

I love goat cheese. It is so creamy and complex. There's a goat cheese and chicken recipe (I think it was a Rachael Ray one) that I made for several years, that I loved. Unfortunately it calls for 1 1/2 sticks of butter. Yikes! So, I have adapted that recipe to make it Skinny. Also, I replaced the Rosemary with Herbs de Provence, which allows the flavor of the goat cheese to shine better. Here's my rendition of Goat Cheese Stuffed Chicken.

Here's What You Need:
3-4 chicken breasts
1 egg
3/4 cup breadcrumbs (seasoned with salt and pepper)
3/4 cup flour
40z goat cheese
1/2 TBS Herbs de Provence
Lemon zest and juice from 1/2 of a lemon
2 TBS of butter, melted

Here's What You Do:

Preheat the oven to 375. Combine goat cheese, lemon juice and zest as well as Herbs de Provence in a bowl. Divide. Make slit in each chicken breast to create a pocket and stuff with goat cheese. (It helps to create a "ball" of goat cheese.) Secure with a toothpick. Mix and egg with a splash of water in a bowl and then set up a station for the chicken. Dip the chicken in the flour, shaking off access. Then dip it into the egg, followed by  the bread crumbs. Spray a baking pan with non-stick spray and add chicken. Bake for 35 minutes. Take from the oven and brush the tops with melted butter. Return to bake for seven more minutes. Turn on broil (no need to wait) and put in for a total of three minutes, rotating each minute. The broiler goes quick, so be sure to set the timer for each minute.

Kid Tip:
Cut the chicken in small pieces and serve alongside fruit. Your kids will hardly notice the goat cheese!

Do you know what tastes amazing with goat cheese? Me Time Zinfandel!