Stuffed and Sauced

May 21, 2014



I make chicken a lot and I often stuff it with goat cheese… If I had a nickel for every variation of goat cheese stuffed chicken I have made… I would probably have two dollars.

I always make at least four pieces, that way you are free to spontaneously invite over two neighbours or to have a delicious lunch the next day.

To break up the monotony of the double bill, I’ll make two different kinds. Goat cheese stuffed is always a crowd pleaser, and this black bean sauce is GREAT because it’s incredibly simple and versatile.  To be honest deciding which to eat for dinner is the hardest part of this recipe so we typically halve and have both.

Funghi Goat


  • 2 boneless, skinless chicken breasts
  • 4 oz of goat cheese
  • A drizzle of olive oil
  • Sauteed Mushrooms
    • shitake/cremini are best – I use 2 cups of chopped mushrooms, 2 tbs of butter, 2 cloves of garlic finely minced, a sprinkle of truffle oil (1tsp), S&P, 4 sprigs of fresh thyme (stems removed),  and I cook them on med/high until they are brown and crispy and the water has been absorbed
  • S & P
  • 1 tbs of red chile jelly
  • thyme for garnish


  1. Preheat the oven to 350.
  2. Cut an incision along the side of your chicken breast – be mindful of making the stuffing cavity as large and accommodating as possible. Also consider cutting from top middle so that you minimize goat cheese spillage.
  3. Mix the ingredients for the goat cheese stuffing (everything but oil and S&P)
  4. Do your best to cram all that goat cheese filling in there.
  5. Garnish with thyme sprigs.
  6. Place on a baking sheet and wait for the other chickies to arrive – if no one else is coming bake in oven for 30 minutes.

*For me 30 minutes is the perfect amount of time… I never check on my chicken (as this would slow the cook time) and I am confident it will be perfectly cooked every time.  I know my oven, you should know yours too.

**Also not all breasts are created equal in size so use your judgement, or failing that, google to make sure you are not over or undercooking – usually five minutes in either direction will do the trick.

Black Bean


  • 2 boneless, skinless chicken breasts
  • 4 tbs of fermented black bean garlic spread (Lee Kum Kee brand)
  • 2-3 tbs of sesame oil
  • 1 tbs of honey or maple syrup
  • If your looking for spice add a small tsp of Sambal Oelek


  1. Preheat the oven to 350.
  2. Make the sauce and throw the chicken in immediately – let marinade until your ready for it. Would be nice to do overnight as well.
  3. Place on pan and stick in the oven for 30 minutes

ALSO TRY: tuna, tilapia, cod, and pork tenderloin with this sauce.



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