Crispy Chicken with Goat Cheese & Sun Dried Tomatoes Recipe
This Crispy Chicken with Goat Cheese & Sun Dried Tomatoes recipe features tender, pounded chicken breasts rolled around a creamy goat cheese and sun dried tomato filling, topped with a crunchy panko mixture and baked to golden perfection. The blend of tangy goat cheese, savory sun dried tomatoes, and aromatic basil creates a deliciously rich and textured dish perfect for an elegant weeknight dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts (fresh, not frozen)
- Olive oil (for drizzling)
- Kosher salt and black pepper (to taste)
- Non-stick spray (for baking sheet)
Goat Cheese Filling
- 5 ounce goat cheese log (softened by pulling out 20 minutes prior)
- 1/2 cup mayonnaise
- 1/3 cup sun dried tomatoes packed in oil (drained and chopped)
- 1 plump garlic clove (minced)
- 1 tsp dried basil
- 1/2 tsp kosher salt
- Black pepper (to taste)
Crunchy Panko Topping
- 1 cup panko bread crumbs
- 2 tbsp mayonnaise
- 1 tsp dried basil
- Pinch of salt
- Pinch of black pepper
- Pinch of red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a rimmed baking sheet by covering it with foil and spraying it with non-stick spray to prevent sticking.
- Prepare Chicken: Place each chicken breast between two sheets of plastic wrap or in a plastic bag and gently pound with a meat mallet or rolling pin until about 1/4 inch thick. For best results, butterfly the chicken open before pounding to ensure even thinness.
- Make Goat Cheese Filling: In a medium bowl, combine the softened goat cheese, mayonnaise, chopped sun dried tomatoes, minced garlic, dried basil, kosher salt, and black pepper. Stir thoroughly until the mixture is smooth and evenly blended with no lumps.
- Assemble Rolls: Spread a few spoonfuls of the goat cheese mixture evenly over each flattened chicken breast, covering approximately three-quarters of the surface. Carefully roll the chicken breasts up tightly like a burrito, keeping the filling inside. Place each roll seam side down on the prepared baking sheet. Note: this can be a bit messy but it will hold beautifully when baked.
- Season Chicken: Drizzle olive oil over the outside of each chicken roll and sprinkle with kosher salt and black pepper to taste, enhancing flavor and aiding browning.
- Bake Initial: Place the chicken rolls in the preheated oven and bake for 15 minutes to begin cooking and setting the filling.
- Prepare Panko Topping: While the chicken bakes, mix together panko bread crumbs, mayonnaise, dried basil, salt, black pepper, and red pepper flakes in a small bowl. Stir until the mayonnaise has evenly coated the panko crumbs.
- Add Crunchy Topping and Bake: Remove the chicken from the oven and generously pile the panko mixture atop each chicken roll for a crispy crust. Return the chicken to the oven and bake for an additional 10-15 minutes, or until the topping is golden brown and crispy and the chicken is cooked through to an internal temperature of 165°F (74°C).
- Rest and Serve: Let the chicken rest for 5 minutes post-baking to allow juices to redistribute, ensuring moist and flavorful bites. Serve warm and enjoy!
Notes
- Pounding the chicken thin ensures even cooking and makes rolling easier.
- Softening the goat cheese beforehand prevents lumps and eases spreading.
- Use an instant-read thermometer to confirm chicken is safely cooked through.
- The panko topping adds a delicious crunchy texture contrasting the creamy filling.
- Butterflying the chicken before pounding helps achieve uniform thickness.
- This dish pairs well with light salads or roasted vegetables.
- Leftovers can be refrigerated for up to 2 days and reheated gently to preserve texture.
Keywords: crispy chicken, goat cheese chicken, sun dried tomatoes, baked chicken rolls, panko topping, easy chicken recipe
