Glazed Chicken Breasts with Goat Cheese
Glazed Chicken Breasts with Goat Cheese combine creamy goat cheese, fresh rosemary and a sweet red chile glaze in an easy baked chicken dinner. The goat cheese is tucked beneath the skin of each chicken breast before the chicken is baked with butter.
During the final 15 minutes of baking, Santa Fe Seasons Red Chile Jelly is poured over the chicken. The jelly melts into a glossy glaze with balanced sweetness, red chile warmth and Southwestern flavor.
Glazed Chicken Recipe Details
Estimated prep time: 15 minutes
Cook time: Approximately 30 minutes
Total time: Approximately 45 minutes
Oven temperature: 375°F
Yield: 4 servings
Course: Main course
Cooking method: Baking
Cuisine: Southwestern
Ingredients
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4 boneless chicken breast halves, with skin
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4 ounces goat cheese
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2 teaspoons fresh rosemary, optional
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1/2 teaspoon black pepper, optional alternative to rosemary
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1/4 cup butter, melted
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4 ounces Santa Fe Seasons Red Chile Jelly, melted
Instructions
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Preheat the oven to 375°F.
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Mix the goat cheese with the fresh rosemary. If you are omitting the rosemary, mix 1/2 teaspoon black pepper into the goat cheese instead.
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Gently loosen the skin on each chicken breast to create a pocket large enough for the goat cheese. Be careful not to tear the skin or surrounding membrane.
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Place approximately 1 ounce of the goat cheese mixture beneath the skin of each chicken breast.
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Arrange the stuffed chicken breasts skin-side up in a baking dish.
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Pour the melted butter evenly over the chicken.
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Bake the chicken for 15 minutes.
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Remove the baking dish from the oven and pour the melted Red Chile Jelly over the chicken breasts.
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Return the chicken to the oven and bake for approximately 15 additional minutes.
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Check the thickest portion of each chicken breast with a food thermometer. Continue baking as needed until every piece reaches an internal temperature of 165°F.
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Spoon the red chile sauce from the baking dish over each chicken breast and serve warm.
Tips for Stuffing Chicken Breasts With Goat Cheese
Allow the goat cheese to soften slightly before mixing it with the rosemary. Softened cheese will be easier to distribute beneath the chicken skin.
Loosen the skin gently with your fingers or the back of a spoon. Keeping the skin intact helps hold the goat cheese in place while the chicken bakes.
Chicken breasts can vary considerably in thickness. Treat the published 30-minute cooking time as a guide and use an internal-temperature reading to determine when the chicken is finished.
Let the chicken rest briefly before serving so the hot goat cheese filling and juices can settle.
Ingredient Substitutions
Fresh rosemary is optional in the original recipe. Replace it with 1/2 teaspoon black pepper when you want a simpler, pepper-forward filling.
If boneless, skin-on chicken breasts are unavailable, carefully cut a pocket into the thickest side of each skinless chicken breast. Add the goat cheese filling and secure the opening with a toothpick if necessary. Cooking time may vary, so confirm that the chicken reaches 165°F.
About the Red Chile Jelly Glaze
Santa Fe Seasons Red Chile Jelly combines sweet jelly flavor with the warmth of New Mexico red chile. Its smooth texture allows it to melt over the chicken and combine with the butter and pan juices.
The jelly can also be used as a glaze for turkey, shrimp and other roasted meats or served with cheese and crackers.
What to Serve With Glazed Chicken Breasts
Serve the glazed chicken with Heavenly Oven Roasted Veggies for a colorful combination of potatoes, sweet potatoes and beets.
Six Seasonings Potatoes provide another easy Southwestern side dish.
For another entrée featuring Red Chile Jelly, try Pepper-Glazed Salmon with Cilantro.
Browse the complete Taste New Mexico recipe collection for more Southwestern dinners, appetizers, sides and desserts.
Storing and Reheating Leftovers
Refrigerate leftover chicken promptly in an airtight container and use it within three to four days.
Reheat the chicken gently in a covered baking dish or microwave-safe container. Add a small spoonful of the remaining glaze or pan sauce to help prevent the chicken from drying out. Reheat leftovers to 165°F before serving.
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