Goat Cheese Stuffed Chicken Breast with Panzanella

This Goat Cheese Stuffed Chicken Breast is so succulent and juicy.

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It’s served on top of a bed of vibrant Panzanella.

Ingredients

– Italian bread cubes – Champagne Dressing – Cherry tomatoes – Cannellini beans – Cucumber – Shallot – Pesto – Salt and pepper – Basil leaves NO OF SERVING: 4 pax NO OF SERVING: 4 pax TOTAL PREP TIME: 15 mins. TOTAL PREP TIME: 15 mins. Get Recipe

NOTE: The Panzanella veggie mixture can be made up to a day in advance; cover and chill until ready to use.

Step-by-step instructions!

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Trim breasts of any fat or membrane. Make a pocket in the chicken by slicing through the mid section of the breast.

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Toast the bread cubes by baking them. Meanwhile, add tomatoes, beans, cucumber, and shallots together in medium bowl.

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In a small bowl whisk together remaining ¼ cup dressing and pesto. Pour mixture over veggies and toss to coat.

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In large skillet add olive oil and preheat over medium heat.

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Add shallots and cook, about 6 minutes. Add dressing and stir constantly until liquid is evaporated, about 2 minutes.

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