Great Grandma's Baked Chicken
I was browsing around on the Rachael Ray website and came across this recipe for Grandma's Baked Chicken. I had never used goat cheese in a recipe before and thought that this would be a good place to start.
Great Grandma's Baked Chicken (6 servings at 8 points a piece)
Ingredients:
8 oz (about 3/4 cup) soft goat cheese
1 tbsp finely chopped fresh rosemary leaves
2 teaspoons grated lemon peel
6 skinless, boneless chicken breast halves (about 2 pounds)
1/2 cup egg beaters
1 1/2 cups plain bread crumbs
salt and pepper to taste
2 tbsp low fat butter, melted
Directions:
1. Preheat oven to 350 degrees F. In a small bowl, combine the goat cheese, rosemary, and lemon peel and set aside. Using a small sharp knife, cut into the side of each chicken breast half to create a pocket. Stuff each chicken breast with about 1 1/2 tbsp of the goat cheese mixture and secure with a toothpick.
2. In a shallow bowl, whisk the eggs and set aside. Place the bread crumbs in another shallow bowl and season with salt and pepper.
3. Cover a baking sheet with foil. Dip each stuffed chicken breast in the egg and then in the bread crumbs to coat; set on the prepared baking sheet. Brush each chicken breast with a little bit of the melted butter. Bake until cooked through, about 45 minutes.
The husband and I REALLY enjoyed this dish. The hint of lemon combined with the rosemary and cheese flavors complimented the chicken very well. This dish really took a typical baked chicken dish to something very unique and unusual. For my first time cooking with goat cheese, it turned out to be a great experience.
Great Grandma's Baked Chicken (6 servings at 8 points a piece)
Ingredients:
8 oz (about 3/4 cup) soft goat cheese
1 tbsp finely chopped fresh rosemary leaves
2 teaspoons grated lemon peel
6 skinless, boneless chicken breast halves (about 2 pounds)
1/2 cup egg beaters
1 1/2 cups plain bread crumbs
salt and pepper to taste
2 tbsp low fat butter, melted
Directions:
1. Preheat oven to 350 degrees F. In a small bowl, combine the goat cheese, rosemary, and lemon peel and set aside. Using a small sharp knife, cut into the side of each chicken breast half to create a pocket. Stuff each chicken breast with about 1 1/2 tbsp of the goat cheese mixture and secure with a toothpick.
2. In a shallow bowl, whisk the eggs and set aside. Place the bread crumbs in another shallow bowl and season with salt and pepper.
3. Cover a baking sheet with foil. Dip each stuffed chicken breast in the egg and then in the bread crumbs to coat; set on the prepared baking sheet. Brush each chicken breast with a little bit of the melted butter. Bake until cooked through, about 45 minutes.
The husband and I REALLY enjoyed this dish. The hint of lemon combined with the rosemary and cheese flavors complimented the chicken very well. This dish really took a typical baked chicken dish to something very unique and unusual. For my first time cooking with goat cheese, it turned out to be a great experience.