Prep Time
40 Mins
4 servings (serving size: 1 chicken breast half and about 1 tablespoon pan juices)

Dish up a company-worthy dish that calls for only four ingredients, plus salt and pepper. Choose roasted asparagus as a bright, fresh partner for this main dish.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first 3 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken evenly with salt and pepper.

Step 3

Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; place pan in oven. Bake at 400° for 25 minutes or until chicken is done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices. Serve with pan juices.

Step 4

Roasted asparagus: Combine 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 pound trimmed asparagus on a jelly-roll pan coated with cooking spray; toss gently. Bake at 400° for 10 minutes or until asparagus is crisp-tender. Place asparagus in a large bowl; toss with 1 tablespoon butter and 1 tablespoon chopped fresh chives. Complete the meal with a sliced baguette and a glass of crisp white wine.

Ratings & Reviews

SeattleCook's Review

February 28, 2015
Very tasty and super easy! I used prosciutto that I crisped up a bit, and leftover Boursin cheese. I baked for 20 minutes and it probably should have been slightly less.

HermineMaisie's Review

July 29, 2013
JUICY AND DELISH! I used normal bacon, garlic salt, and extra rosemary. I also only baked for 20mins and my chicken breasts were pretty large too. Turned out perfectly. Most healthier baked chicken dishes leave my pallet feeling unfulfilled but this was stellar. Can't really go wrong with goat cheese, a little bacon and rosemary. My boyfriend's first words after his first bite: "DAMN GIRL!"

JeanDe's Review

December 29, 2012

samshuma's Review

September 02, 2012

Renae2500's Review

January 06, 2012
Great! I added a little basil, oregano, and greek yogurt and it came out delicious.

kaynfee's Review

July 25, 2011
I substitute Abraham's Diced Prosciutto with Juniper Berries for the Canadian bacon... DELICIOUS! I cook it a bit in a skillet before I mix it with the herbed goat cheese. My local Henry's market quit stocking the prosciutto in berries, so I have to go to and have 6 packages shipped to me at a time. It is worth it though.

GFcookDebbie77's Review

August 19, 2010
This is a much requested recipe by my kids. It tastes great! When I didn't have Canadian bacon on hand I have substituted shaved ham. ( I tried regular bacon before,but that was not a favorite) I usually brown the chicken on both sides on the stovetop and then use less time in the oven.

JoshyStevenson's Review

March 11, 2010
one of good recipes

Sarah1024's Review

January 31, 2010
This recipe was great. I used prosciutto instead of bacon, and 1/8 tsp dried rosemary - delicious! I didn't slice the chicken to serve (i think it would've looked too sloppy with the melted cheese); Would absolutely make again and would try it with company! Great asparagus side dish

sbloom23's Review

July 23, 2009
Tried this recipe for the first time tonight. I was definately pleasantly suprised. I was affraid the stuffing would turn into a gooey mess but the chicken held together very nicely (with the help of two toothpicks). I also used Feta cheese instead of goat cheese as it was reduced fat. I served it with whole wheat rotini pasta with a lemon/butter/wine sauce I cooked up at the last minute also added in a sprig of rosemary to the sauce. The sauce ended up nice as well. I will definatly try this again!