Herb and goat cheese stuffed chicken

Long days and tumultuous times require a bit of comfort food. So multi-cheese breasts slathered in mayo and breadcrumbs seemed just the ticket.


adapted from Bite Me

1 cup cream cheese, softened
½ cup goat cheese, softened
3 fresh basil leaves, finely chopped
1 tsp minced fresh thyme
1 tsp fresh lemon juice
¼ tsp salt
¼ tsp ground black pepper
1 cup panko bread crumbs
2 tbsp melted butter
6 boneless, skinless chicken breasts
½ cup mayonnaise
1 tbsp Dijon mustard
½ tbsp fresh lemon juice
⅛ tsp salt

Preheat oven to 425 F. Coat a 13″x9″ baking dish with non-stick cooking spray. Place chicken between two sheets of wax paper and pound to even thickness, about ¼” thick. Pat chicken dry.

For the filling, in a small bow, mash together cheeses, basil, thyme, lemon juice, salt and pepper until combined. Lay smooth side of chicken breast down and place a portion of the cheese mixture at the wider end of each piece. Roll the chicken up, starting at the end where the cheese was placed. Place in prepared baking dish seam side down.

In a small bowl, whisk mayo and mustard, lemon juice and salt. Brush each rolled chicken breast with mayonnaise mixture. For breadcrumb coating, combine breadcrumbs with melted butter and press breadcrumbs on the chicken breasts to coat. Bake 30-33 minutes, until golden.


The cream cheese-goat cheese herb filling was positively scrumptious! Creamy and flavourful and and tangy, positively oozing from the chicken rolls. The panko breading added a nice crunchy complement to the creaminess of the filling. The basil-thyme flavour was lovely, but I could also easily see experimenting with different combinations of herbs. A tasty, versatile recipe to be re-visited in future!

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