Goat Cheese-Stuffed Chicken Breast
Ingredients
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3 ounces crumbled goat cheese
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2 ounces cream cheese
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1 tablespoon chopped tarragon
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½ teaspoon lemon juice
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¼ teaspoon lemon zest
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¼ teaspoon salt
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¼ teaspoon black pepper
Tools
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tongs
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paper towels
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medium bowl
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measuring spoons
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chopping board
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knife
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June Pan
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pastry brush
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fork
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zester
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June Food Thermometer
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June Oven
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Preferences
Make the filling
In a medium bowl, mix the goat cheese, cream cheese, tarragon, lemon juice, lemon zest, salt and pepper until combined. Set aside while you prepare the chicken.
3 ounces crumbled goat cheese
2 ounces cream cheese
1 tablespoon chopped tarragon
½ teaspoon lemon juice
¼ teaspoon lemon zest
¼ teaspoon salt
¼ teaspoon black pepper
medium bowl
measuring spoons
fork
zester
Split the chicken breasts
Dry the chicken breasts with a paper towel. Place one chicken breast on a chopping board. Using a sharp knife, cut through the chicken breast crosswise to create 2 triangular-shaped piece of chicken. Repeat with the other 2 breasts to make 6 small pieces of chicken. Try to keep the skin attached to the chicken.
3 bone-in, skin-on chicken breasts
paper towels
knife
chopping board
Season the chicken
Transfer the chicken to the June Pan. Season both sides of the chicken breasts with salt and pepper. Place the chicken skin-side up on the June Pan.
1 teaspoon salt
½ teaspoon black pepper
June Pan
tongs
Stuff the chicken
Slide your finger under the middle portion of the skin of one chicken piece to loosen it slightly, keeping the surrounding skin attached as much as possible to create a pouch. Repeat until you have made pouches in each chicken piece. In each pouch, place a tablespoon-sized ball of filling. Use your fingers to press the filling into the chicken pieces, flattening the filling while trying to keep it contained under the skin as much possible.
Insert the June Food Thermometer
Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest chicken breast, avoiding the bone.
June Food Thermometer
Brush with oil
Brush or rub the olive oil on the top of the chicken. Brush or rub the olive oil on the top of the chicken. Set cooking preferences using the button below. Recommended settings are pre-populated.
1 tablespoon extra-virgin olive oil
pastry brush
Roast the chicken
Place the chicken on the middle shelf of the June Oven. Plug the June Food Thermometer into the closest jack. Roast the chicken until it is cooked through. June will notify you when the chicken is ready.
June Oven
Serve the chicken
Carefully remove the chicken from the June Oven. Transfer the chicken pieces to a platter and serve immediately. Spoon any drippings from the June Pan over chicken, if desired. Serve with lemon wedges.
lemon wedges
