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Chicken Breasts Stuffed with Goat Cheese Enrobed in Rosemary Rush Spice Rub

Wonderful boneless, skinless chicken breasts made with Rosemary Rush Spice Rub and goat cheese.

  • 4 boneless, skinless chicken breasts, butterflied
  • 3-4 tbsp (40-50 ml) Rosemary Rush Spice Rub
  • 4-6 tbsp (50-75 ml) goat cheese, cut in 4 equal pieces and formed into logs
  • 2 tbsp (25 ml) melted butter for brushing over breasts
  • salt to taste

Preheat oven to 400F (205C).

Place Rosemary Rush Spice Rub in the centre of a plate or on waxed paper. Coat each goat cheese log with the spice rub and set aside. On a clean surface, lay flat the butterflied chicken breasts. Place 1 goat cheese log in centre of each chicken breast and enclose filling by folding other half of breast over top of stuffing. Brush the stuffed chicken breasts with the melted butter and season to taste. Arrange the stuffed breasts in a casserole dish. In preheated oven, bake stuffed chicken breasts for 20 minutes or until cooked through.

Chicken breasts can be served hot or cold.