What's on the Grill #234: Goat Cheese Stuffed Chicken Breasts

I love goat cheese and as many know, I can't stand boneless, skinless chicken breasts (BSCBs).  So, bringing these two polar opposite foods together into one meal ought to make an "average" meal, or at least that's my thinking.

Actually, the process of stuffing, breading and indirect grilling BSCBs makes them much more exciting than direct grilled BSCBs.  So, in reality, this should be an above average meal, or at least it had better be.

Goat Cheese Stuffed Chicken Breasts
Adapted from Emeril Lagasse

4 boneless, skinless chicken breasts
3 oz goat cheese
2 t unsalted butter
1 1/2 t minced chives
1 t minced parsley leaves
1/4 t minced thyme leaves
1/4 t fresh lemon juice
1/4 t minced garlic
salt
pepper
1 cup flour
1 T Essence (ye ole Emeril's magic seasoning…you can make your own or buy some at the store)
1 large egg
2 t water
1/4 cup vegetable oil

Place a chicken breast down on a cutting board.  With a sharp knife, cut a slit, horizontal to the work surface, through the center of the breast.

Start about 3/4 of an inch down from one end and stop about the same distance at the other end.  You want your cut deep, but not all the way through the other side.

When done, you should have a "pocket".

In a bowl, mix together the goat cheese, butter, chives, parsley, thyme, lemon juice & garlic.  Season with salt and pepper.  Stuff equal amounts of the goat cheese mixture into each of the four chicken breasts.  Once stuffed, seal the breast closed with your fingers, which by then, will be gummed up with goat cheese stuffing.

Prepare the breading station by placing the flour and essence in one bowl and the egg, beaten, with water, in another.

Individually, dredge the chicken with flour, then dip in the egg and then back again into the flour.  Shake off any excess.

In a skillet over medium heat, add some oil and then brown both side of the breasts, cooking only about 2-3 minutes per side.  From there, place the chicken breasts on a grill at indirect medium and cook for another 10 minutes, or until the breast is cooked through.

This was really a pretty nice way of dealing with BSCBs. The herbed up goat cheese and grilling of the breasts made this a chicken meal I can willing return to.  In fact, served with risotto, it may be one I go back to sooner than later.  When you also consider how easy it was, I think I definitely have something in the above average category, even with those dreaded BSCBs.