Balsamic Goat Cheese Stuffed Chicken Breasts

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 teaspoon olive oil
• 1 shallot, finely diced
• 1 cup balsamic vinegar
• 2 skinless, boneless chicken breast halves
• 2 ounces goat cheese, divided

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Heat the olive oil in an oven-safe skillet over medium heat, add the shallot, and cook 3 minutes until soft. Transfer the shallot to a small bowl and set aside.

2. Pour the balsamic vinegar into a small saucepan over medium heat and simmer 8 to 10 minutes until syrupy and reduced by about half. Keep warm.

3. Cut a deep pocket into the side of each chicken breast without cutting all the way through. Mix half the goat cheese with the cooked shallot and spoon it into the pockets. Secure the openings with toothpicks.

4. Return the skillet to medium-high heat and sear the chicken 3 minutes per side until golden brown.

5. Transfer the skillet to the oven and bake 12 to 15 minutes, until the chicken reaches 165°F (74°C) in the thickest part. Remove from the oven and let rest 3 minutes.

6. Remove the toothpicks. Brush the chicken with some of the balsamic reduction, crumble the remaining goat cheese over the top, and serve with the remaining reduction spooned over.