Chicken Stuffed with Goat Cheese & Green Chiles

5 from 1 vote

Chicken breast stuffed with spicy green chiles and tangy goat cheese, breaded and baked to perfection in the oven.

Prep Time30

Cook Time40

Total Time1 10

Course: Main Dish

Cuisine: American

Servings:

Calories: 286kcal

Author: Judy Purcell

1/2 heaping cup panko bread crumbs or use gluten-free panko crumbs
1/4 cup grated Parmesan cheese
1/2 heaping teaspoon lemon zest or lemon pepper in place of lemon zest and black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon ground chipotle pepper

Get Recipe Ingredients

Heat oven to 350°F. Prep the bottom of an oven-safe dish with a thin coating of butter, oil, or cooking spray.
Mix bread crumbs and all the coating seasonings in a shallow dish; set aside. Melt butter in a bowl just large enough to be able to roll the chicken breast to coat well, and set aside.
Trim any fat or cartilage from chicken and flatten the thicker part of the chicken breasts with a mallet so that each piece is an even thickness.
Separate the goat cheese into equal parts based on the number of chicken breasts. Spread the divided amounts of goat cheese on each chicken breast, then spread the green chiles over the cheese.
Roll the chicken to cover the stuffing.
Dip the rolled chicken in the melted butter to coat (or brush on with a pastry brush), then roll in the breadcrumb mixture, pressing the crumbs against it to adhere well. (Stir the breadcrumb mix in between each chicken breast to be sure the spices don't settle to the bottom of the dish.)
Place the chicken, seam-side down into a prepared baking dish and bake at 350°F for 30-40 minutes or until the chicken reaches an internal temp of 160°F (check with an instant-read thermometer).

Recipe Tips & Variations:

Make it gluten-free with gluten-free panko crumbs.
Parmesan cheese can be substituted with Pecorino Romano or Grana Padano cheese.
Lemon zest adds freshness to the stuffing; substitute lemon pepper instead of lemon zest and black pepper.
Substitute fresh green chiles for the canned Hatch green chiles
Substitute an egg wash for the butter to roll the chicken before breading
An instant-read thermometer is the best way to know when chicken breasts are cooked, so they remain moist and tender.
If using the make-ahead method, defrost the prepared chicken rather than cook it from frozen so the chicken doesn’t overcook on the outside before the inside comes to a safe temperature.
Bake in an air fryer instead of the oven, be sure to place it in a pan to catch any cheese that leaks!
See the recipe post for a full list of stuffing alternatives.