This recipe was so incredibly easy to prepare and make. The flavor was out of this world - tangy goat cheese with green onions stuffed inside moist chicken. (ironically as amazing as it tasted, it doesn't photograph well - the cheese and chicken blend together)
But trust me, it translates well in your mouth! I served this to company. It is a beautiful elegant dish with simple but amazing flavors, that looks complicated, but it's easy to make!
Look carefully - you can see the cheese and tiny red pepper
Although I did not grill the chicken, seeing how it is winter, I left those instructions intact. I chose to sear it on all sides in my dutch oven then bake it at 325 for about 30 minutes (using a meat thermometer to judge the cooking time)
Grilled Chicken Breast Stuffed with Goat Cheese with Smoky Cilantro Sauce (Adapted from Bobby Flay)
8 ounces soft goat cheese
1 red pepper, roasted, peeled, seeded and chopped
1/4 cup chopped green onion
1 T chopped cilantro
Salt and freshly ground pepper
4 large boneless chicken breast, pounded thin
2 Tbs olive oil
Smoky Cilantro Sauce
2 poblanos, smoked, peeled and seeded
1/4 cup red onion, coarsely chopped
2 tablespoons fresh lime juice
1/2 cup olive oil
1/4 cup spinach leaves
1/4 cup cilantro leaves
2 teaspoons honey
Salt and freshly ground pepper
Preheat grill. Mix together the goat cheese, green onions, red pepper and cilantro in a small bowl and season with salt and pepper to taste. Lay each breast out and spoon the cheese mixture on one side. Fold over and brush the breasts with the olive oil and season with salt and pepper to taste. Secure with toothpicks if necessary. Grill for 8 to 10 minutes or until golden brown and cooked through.
Smoky Cilantro Sauce
In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature.
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