Chicken Stuffed with Pepperoncini and Goat Cheese
You'll find a number of uses for this recipe's creamy stuffing. Try it on bruschetta or bagels, in sandwiches, or tossed with pasta.
- 4 ounces fresh goat cheese
- 1/4 cup finely chopped pepperoncini
- 1 1/2 teaspoons finely chopped fresh thyme leaves
- Coarse salt and ground pepper
- 4 bone-in, skin-on chicken breasts (about 2 pounds total)
Making a Pocket
The knife paves the way for your real handiwork. Use your fingers to make a pocket that's as large and deep as possible.
Preheat oven to 425 degrees. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each chicken breast. Using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with about 2 tablespoons cheese mixture.
Heat a large cast-iron or other heavy ovenproof skillet over medium-high. Pat chicken dry with paper towels, season with salt and pepper, and arrange in skillet, skin side down. Cook 5 minutes. Transfer skillet to oven and bake until chicken is cooked through and skin is golden and crisp, 18 to 20 minutes. Flip chicken over in skillet and let rest 3 minutes before serving.