The one food I couldn’t live without? Cheese. One of my favorite types of cheese? Goat cheese. Since I am always looking for new chicken recipes I was really excited when I was browsing Pinterest and came across a recipe for goat cheese stuffed chicken and the best part? It was wrapped in bacon! However, in regular Ragan fashion I made some changes and created my own recipe. I also decided to pair it with sautéed brussel sprouts and corn as opposed to pasta.
What you need (for the chicken):
- Thinly sliced boneless, skinless chicken breast
- Goat cheese
- Baby spinach
- Basil
- Olive Oil
- Bacon
- Salt
- Pepper
- Toothpicks
Then:
- Lay chicken on flat surface and sprinkle with salt and pepper
- Place goat cheese in middle of chicken
- Chop spinach into small pieces and sprinkle on top of goat cheese
- Get a pinch of basil and sprinkle this on top as well
- Roll up the chicken and secure with a toothpick
- Do this for as many pieces of chicken as you would like to serve
- Next, you will need as many pieces of bacon as pieces of chicken you have… microwave the bacon for 1 minute, then wrap around each chicken roll, using the toothpick to keep it in place.
- Place a small amount of olive oil in a pan on the stove and cook the chicken over medium high heat, rotating and only cooking for 1-2 minutes to brown each side.
- Cook in the oven at 375 degrees for 20-25 minutes.
What you need (for the sauté):
- Brussel sprouts
- Corn
- Olive Oil
- Cayenne pepper
- Garlic powder
- 1 lemon
- Salt
- Pepper
Then:
- Cut brussel sprouts in half long ways
- Place in a pan with EVOO, salt and pepper over medium high heat and cook for about 10 minutes until sprouts are brown and crisp.
- Mix in a dash of cayenne pepper (a little goes a long way) and a few dashes of garlic powder.
- Next, add the corn, some more EVOO and juice from your lemon, stir.
- Cook together for about 10 more minutes, stirring occasionally.
SERVE TOGETHER!
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