Goat Cheese–Filled Chicken with Balsamic Glaze

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Heat olive oil in a skillet over medium heat; cook and stir the shallot until translucent, about 5 minutes. Pour the balsamic vinegar into the skillet and bring it to a boil. Reduce the heat to low and simmer, stirring often, until the balsamic vinegar mixture is reduced by half, about 10 minutes.

3. 3

   Slice the chicken breasts horizontally from one side through the middle to within one-half inch of the other side. Open the two sides and lay them flat like an open book.

4. 4

   Spread half the goat cheese over one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange the chicken in a baking dish and drizzle with the remaining 1/3 of the balsamic reduction.

5. 5

   Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should register at least 160 degrees F (70 degrees C).

• Calories 466.28 kcal High
• Protein 57.73 g Good Source
• Carbs 25.85 g Moderate
• Total Fat 11.23 g Moderate
• Saturated Fat 4.35 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 165.98 mg High
• Sodium 212.9 mg Moderate
• Fiber 0.0 g Low Source
• Sugar 25.85 g High
• Added Sugar 0.0 g Low Source
• Calcium 21.27 mg Low Source
• Iron 1.45 mg Low Source
• Potassium 0.0 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛