This mouthwatering meal is easy, yet elegant. With one pan and parchment paper, you can say goodbye to an evening of dirty dishes and hello to a lavish, low-maintenance meal.
Tart, yet sweet cranberries and creamy goat cheese stuffed inside dijon chicken breasts make this meal utterly amazing, not to mention they’re baked alongside the perfect combination of veggies. Feel free to substitute your favorite veggies in place of Brussels sprouts and sweet potatoes if you so desire. Enjoy!
Can I prep my chicken or veggies the night before?
The next day, cook as directed.
- Prepare the chicken marinade and store in an airtight container in the refrigerator.
- Prepare your chicken (stop just before baking), cover and refrigerate.
- Chop your veggies, store in an airtight container and refrigerate.
How to Pound Out A Chicken Breast:
This is only necessary if you prefer to pound out your chicken to achieve an even thickness, rather than butterfly it.
- Use a meat tenderizer, wine bottle, rolling pin, pan, pot or can of food to pound out the chicken.
- Place the chicken breast between two sheets of plastic wrap or parchment paper. If using plastic wrap, moisten chicken with a few drops of water so the plastic wrap doesn’t stick.
- Starting with the thickest part of the chicken, start to pound on the chicken gently. Make sure you use tiny taps rather than hard hits. If you pound out the chicken too hard, you’ll pulverize the breast rather than flatten it. If you’re not making progress, add a little more pressure with each hit.
- Working from the center out toward the edges of the breast, pound chicken, moving each strike slightly out.
- When you reach the outside of the breast, start again from the center, moving in a different direction until the entire breast is the desired thickness.
- Generally, about 1/4″ – 1/2″ is a good thickness. Make sure the breast is pounded out evenly.
This mouthwatering meal is easy, yet elegant. With one pan and parchment paper, you can say goodbye to an evening of dirty dishes and hello to a lavish, low-maintenance meal. Tart, yet sweet cranberries and creamy goat cheese stuffed inside dijon chicken breasts make this meal utterly amazing, not to mention they’re baked alongside the perfect combination of veggies. Feel free to substitute your favorite veggies in place of Brussels sprout and sweet potatoes if you so desire. Enjoy!
- 1 teaspoon minced garlic
- 1 teaspoon extra virgin olive oil
- 1 & 1/2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon dried rosemary
- 1 pinch Himalayan pink salt
- 1 pinch pepper
- 4 ounces goat cheese (approx. 1/4 lb.)
- 1/2 cup dried cranberries, blueberries or cherries (unsweetened and no oil added)
- 2 pounds chicken breasts
- In a small bowl, combine all ingredients and mix thoroughly.
- Preheat oven to 425 degrees and line a large baking sheet with parchment paper. If you don’t have a large baking sheet, use two medium-sized sheets and bake the chicken on the top rack of the oven and veggies on the bottom.
- In a small bowl, combine goat cheese and cranberries. Mix until thoroughly combined.
- Option A: If you prefer your chicken pounded out into thinner pieces… Between two pieces of plastic wrap or parchment paper, pound out chicken until it is 1/4 inch thick. For directions on how to pound out your chicken, see above.
- Option B: Make a lengthwise horizontal slit into the chicken breast, stopping just before cutting all the way through. Unfold breast so it’s open, like a book.
- Evenly top one half of each chicken breast with goat cheese and cranberries. Carefully fold the other side of the chicken back over, on top of the filling (close the book). Repeat this process with other chicken breasts. Arrange chicken on one side of baking sheet and evenly spread chicken marinade on top of each breast.
- Vegetables should be cut around the same size (1/4 inch) so they cook evenly and take about the same amount of time as the chicken.
- Toss veggies with EVOO, thyme, salt and pepper. Arrange veggies in a single layer on the other half of the baking sheet.
- Bake chicken and vegetables for 20 minutes. Remove from oven, toss vegetables, return to oven and bake an additional 8-10 minutes, until chicken reaches internal temperature of 165 degrees.
- Plate each stuffed breast and serve with vegetables. We love to plate our chicken on a small bed of fresh greens, such as arugula. Enjoy!
- Serving Size: 6
Keywords: Cranberry Goat Cheese Stuffed Chicken Breast, Chicken Breast