halfbakedharvest4.5
One Skillet Goat Cheese Stuffed Chicken and Orzo.
Pan seared chicken breasts, stuffed with goat cheese, walnuts, basil, and honey. Cooked together with orzo pasta for a complete dinner made in just ONE skillet. There's even some Tuscan kale thrown in for a pop of green.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425 degrees. 2. In a medium bowl, combine the goat cheese, basil, walnuts, thyme, salt, pepper, and crushed red pepper. 3. Season the chicken with salt and pepper. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the two sides and spread them out like an open book. Spread the goat cheese mix evenly on one side. Drizzle honey over the cheese. Close the chicken sides like a book over the filling. It's OK is some is peeking out. 4. Heat the olive oil in a large skillet set over medium high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about ⏱️ 3-5 minutes per side. Remove the chicken from the skillet. Be careful when flipping the chicken to keep the cheese inside, it's OK if some falls into the pan.5. To the same skillet, add the butter, garlic, and orzo. Cook until the garlic is fragrant and the orzo toasted, about ⏱️ 2-3 minutes. Add the chicken broth, kale, and balsamic vinegar. Bring to a boil over high heat and stir. Slide the chicken, and any juices/cheese left on the plate, back into the skillet. Transfer to the oven and roast for ⏱️ 10-15 minutes or until the chicken is cooked through.6. Serve the chicken topped with fresh basil. EAT!
goat cheese, crumbled4 ouncesfresh basil, chopped, plus more for serving1 cuphoney2 tablespoonsgarlic, minced or grated2 clovesbalsamic vinegar2 tablespoons
Nutrition Facts
calories
709 kcal
serving Size
1 serving
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