One Pan Goat Cheese Stuffed Chicken and Rice

One Pan Goat Cheese Stuffed Chicken and Rice

• 4 chicken breasts

• 4 oz goat cheese (I used a garlic and herb goat cheese)

• salt and pepper

• 4 Tbs. olive oil, divided

• 1 onion, diced

• 2 cloves garlic minced

• 1 bunch chard, stems removed and both the leaves and stems roughly chopped

• 1 cup rice

• 1 1/2 stock

• 1/2 lemon, thinly sliced

Preheat oven to 400°F.

Using a sharp knife carefully butterfly he chicken breasts which means to cut in half the chicken breast horizontally leaving at least 1/2” of chicken uncut to keep the breast together when stuffed.

Divide the goat cheese between the chicken breasts and sprinkle with salt and pepper or your favorite chicken rub.

In a large saute pan or cast iron skillet heat 2 tablespoons olive oil over medium heat. Brown the chicken breast for about 3 to 5 minutes or until just golden brown. No need to cook the chicken all the way through.. Carefully remove and if any goat cheese falls out, gently press it back in.

In the same pan add the remaining olive oil and onion and chard stems andcook until the onion is soft and translucent about 4 to 6 minutes.. Add the garlic and chard leaves and cook until the chard is wilted, about 2 minutes. Add the rice and stir in the stock followed by a large pinch of salt and pepper. Return the chicken to the pan and scatter with lemon slices.

Cook for about 20 - 25 minutes or until the rice is cooked and the chicken is cooked through. (Since thickness of chicken breast can vary, it really is easiest to use a meat thermometer to tell when the chicken is down)

Makes about 4 servings.