By Brittanie Peterson
Preheat your oven to 200°C (390°F).
Rinse the baby potatoes and green beans under cold water. Set them aside to dry.
In a small bowl, mix 80g of goat cheese and 50g of chopped sundried tomatoes. Add a pinch of salt and pepper to taste.
Make a pocket in each chicken breast by slicing horizontally without cutting all the way through. Stuff each pocket with the goat cheese and sundried tomato mixture.
Secure the stuffed chicken breasts with toothpicks to ensure the filling stays inside while cooking.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
Cut the baby potatoes into halves. In a baking dish, combine the halved potatoes, 1 tablespoon of olive oil, 2 cloves of minced garlic, 2 teaspoons of rosemary, and a pinch of salt and pepper. Toss to coat the potatoes evenly.
Place the chicken breasts in the same baking dish as the potatoes. Arrange the 300g of green beans around the chicken and potatoes. Drizzle with a bit more olive oil and sprinkle with salt and pepper to taste.
Place the dish in the oven and bake for 25-30 minutes or until the chicken is cooked through and the internal temperature reaches 75°C (165°F).
Remove from the oven and let it rest for a few minutes. Remove the toothpicks, slice the chicken, and serve the stuffed chicken breasts with the roasted potatoes and green beans.
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By Brittanie Peterson
This American-Italian Dinner Main Course Chicken recipe is ready in 45 minutes and features chicken breasts, goat cheese, sundried tomatoes and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 200°C (390°F).
Rinse the baby potatoes and green beans under cold water. Set them aside to dry.
In a small bowl, mix 80g of goat cheese and 50g of chopped sundried tomatoes. Add a pinch of salt and pepper to taste.
Make a pocket in each chicken breast by slicing horizontally without cutting all the way through. Stuff each pocket with the goat cheese and sundried tomato mixture.
Secure the stuffed chicken breasts with toothpicks to ensure the filling stays inside while cooking.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
Cut the baby potatoes into halves. In a baking dish, combine the halved potatoes, 1 tablespoon of olive oil, 2 cloves of minced garlic, 2 teaspoons of rosemary, and a pinch of salt and pepper. Toss to coat the potatoes evenly.
Place the chicken breasts in the same baking dish as the potatoes. Arrange the 300g of green beans around the chicken and potatoes. Drizzle with a bit more olive oil and sprinkle with salt and pepper to taste.
Place the dish in the oven and bake for 25-30 minutes or until the chicken is cooked through and the internal temperature reaches 75°C (165°F).
Remove from the oven and let it rest for a few minutes. Remove the toothpicks, slice the chicken, and serve the stuffed chicken breasts with the roasted potatoes and green beans.
Calories per Serving: 650
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