Chicken Stuffed with Pepperoncini and Goat Cheese
- 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)
- This recipe is gluten-free
- Produce
- Pepperoncini (1/4 cup)
- Thyme, fresh leaves (1 1/2 teaspoons)
- Meat
- Chicken breasts, bone-in skin-on (4)
- Cooking & Baking
- Salt and ground pepper, Coarse (1)
- Dairy
- Goat cheese, fresh (4 ounces)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 26, 2012 (6 months ago).
60 people saved this recipe.
