Tim went to visit his sister a few months ago and tried some locally produced goat cheese. He came back and said I needed to try the stuff. Okay so what we used in the recipe is probably not locally produced but it was really good. Next time I think we we will tenderize the chicken and make a spread of the goat cheese and basil, but for my first try, I thought it turned out really well.
Ingredients:
3 Chicken Breasts
4 oz goat cheese
Fresh basil
Salt and pepper to taste
Place the chicken breast flat on the cutting board and with a sharp knife cut a deep pocket horizontally in the center of the meat. Stuff each pocket with 1 to 2 basil leafs and about 1 oz of goat cheese. Seal slit/pocket with a bamboo skewer or tooth picks. Salt and pepper the chicken and place on a preheated grill. About 10 minutes each side or until internal temp reaches 165.
Ingredients:
3 Chicken Breasts
4 oz goat cheese
Fresh basil
Salt and pepper to taste
Place the chicken breast flat on the cutting board and with a sharp knife cut a deep pocket horizontally in the center of the meat. Stuff each pocket with 1 to 2 basil leafs and about 1 oz of goat cheese. Seal slit/pocket with a bamboo skewer or tooth picks. Salt and pepper the chicken and place on a preheated grill. About 10 minutes each side or until internal temp reaches 165.
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