Chicken stuffed with goat cheese

I’ve been thinking about trying this idea out for quite some time. I've been getting experimental lately. I’m trying out more and more of my whacko ideas. This one turned out pretty good.

Don’t get flustered if the cheese starts melting out of the chicken as it cooks. What comes out will season the sauce and season the chicken as it leaks. The shallots add a nice flavor to the chicken and the garlic makes the sauce good too.

4 oz. goat cheese

1 tbs. cream

Cajun seasoning

3 shallots, minced fine

1/2 tsp red pepper flakes

3 large chicken breasts

Olive oil

4 large cloves of garlic, minced

1 28 oz. can crushed tomatoes

1 tsp. thyme

Salt and pepper

Fresh grated Parmesan

Preparation

In a bowl mix the goat cheese, cream, shallots and red pepper flakes. Cut a pocket in the center of the chicken breast and fill with a third of the cheese mixture. Tie the chicken breast closed with cooking twine. Repeat with the remaining chicken breasts. Sprinkle the stuffed breasts on both sides with cajun seasoning.

Heat a large skillet and add enough olive oil to coat the bottom. Gently cook the chicken over medium heat, covered, until the breasts are cooked through, about seven minutes per side. About half way through cooking the second side, add the garlic along with lots of fresh ground black pepper to the skillet, and stir to spread it evenly. Go ahead and sprinkle on a little more of the red pepper flakes too. 

Once the chicken is cooked and the garlic is softened, add the can of crushed tomatoes and stir to mix. Add the thyme and let the chicken simmer, very gently, in the sauce, covered, for twenty minutes. Taste and adjust for salt, pepper and cajun seasoning.

Serving

Place a chicken breast on a plate next to a pile of spaghetti and cover both with some sauce. Now add some broccoli which was sautéed in olive oil with garlic and then steamed in white wine. Don’t forget fresh baked bread, a salad and a bottle of Merlot.