Original recipe modified to suit my family
1. Preheat oven to 425 degrees. In a small bowl, smash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper. With a paring knife, cut 1-inch horizontal slit in thick end of each chicken breast. Using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with about 2 tablespoons cheese mixture.
2. Heat a large cast-iron or other heavy oven proof skillet over medium-high. Pat chicken dry with paper towels, season with salt and pepper, and arrange in skillet, skin side down. Cook 5 minutes. Transfer skillet to oven and bake until chicken is cooked through and skin is golden and crisp, 18 to 20 minutes. Flip chicken over in skillet and let rest 3 minutes before serving.
16 ww points
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 108 | ||
Calories from Fat: 77 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 22.4mg | 7 % | |
Sodium 146.9mg | 5 % | |
Potassium 79.7mg | 2 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.6g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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