Ingredients and Weight:
- 8 Chicken breast halves, skin-on
- 250g Goat cheese
- 1 Cup balsamic vinegar
- 1 Tbsp. dried oregano
- 1 Tbsp. salt
- 1 Tbsp. fresh ground pepper
- 2 Cups fresh mixed herbs (e.g., rosemary, thyme)
- 2 Tbsp. olive oil
Preparation Time:
- Preparation Time: 45 minutes
- Cooking Time: 30 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a small bowl, combine the goat cheese, oregano, salt, and pepper. Mix well.
- Make a small incision on each chicken breast and stuff with the goat cheese mixture. Secure the incision with a toothpick.
- In a baking dish, place the chicken breasts skin-side up. Drizzle with olive oil and sprinkle with fresh herbs.
- Pour balsamic vinegar around the chicken breasts.
- Bake for 30 minutes or until the chicken is cooked through and the cheese is heated.
- Remove from the oven and let rest for 5 minutes before serving.
Nutritional Information:
(Per serving, assuming 8 total servings)
- Calories: Approximately 350 calories per serving (based on ingredients used)
- Fat: 15g
- Carbohydrates: 8g
- Protein: 30g
Dish Characteristics:
- The combination of balsamic vinegar and goat cheese creates a unique flavor that is both rich and slightly tangy.
- The chicken is tender and juicy, with a delicious combination of savory and sweet flavors.
- The dish is perfect for a special occasion or a romantic meal.
User Comments:
- "The flavor combination was outstanding! The balsamic vinegar and goat cheese were a perfect match."
- "The chicken was so tender and juicy. The stuffing was really delicious."
- "I followed the recipe to the letter and it came out perfectly. A great dish for a special meal."
Special Precautions and Tips:
- Be careful not to overstuff the chicken breasts, as this may cause them to burst during baking.
- Use fresh herbs for the best flavor. If using dried herbs, reduce the quantity by half.
- Adjust the amount of balsamic vinegar according to your preference for a tangier or more mild flavor.
