Goat Cheese and Herb Stuffed Chicken Breasts Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			4 chicken breasts, boneless & skinless Kosher salt and freshly ground black pepper 1 large egg white 12 ounces goat cheese, crumbled 3 tablespoons finely minced fresh parsley 3 tablespoons chopped fresh tarragon 2 tablespoon finely minced shallots 2 tablespoon Dijon mustard Zest of 3 lemons 2 tablespoons canola oil 6 tablespoons butter 4 cloves garlic, smashed 2 sprigs fresh thyme
			Preheat the oven to 375 degrees F. Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper. Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled. Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts and cook until the golden brown, 6-7 minutes on each side. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.