Walnut-Goat Cheese Stuffed Chicken Breasts

Total Time
1 Hr


Impress guests and family with this savory chicken preparation. Feel free to substitute your favorite soft, spreadable cheese if chevre isn’t your first choice.

Total Time

Prep Time
10 Mins
Cook Time
50 Mins
Total Time
1 Hr


580 cal
Total Fat
41 g
Polyunsaturated Fat
9 g
225 mg
410 mg
3 g
Dietary Fiber
1 g
49 g


  • 6 chicken breasts (6 ounces each with skin)
  • 1 cup loosely packed basil
  • 1/2 cup California walnuts
  • 1 clove garlic
  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound goat cheese
  • 1/2 pound cream cheese
  • 1 large egg yolk
  • 1 large egg
  • Salt and pepper to taste


  1. Place basil, walnuts and garlic in food processor and slowly add oil until mixture is a thick paste. Set aside.
  2. Add goat cheese, cream cheese and eggs to food processor and pulse until mixed well.
  3. Season with salt and pepper.
  4. In a bowl, combine basil and walnut paste with cheese mixture.
  5. Gently pull up skin from chicken breasts and using a piping bag, or a plastic bag with one corner snipped off, pipe approximately 2-3 ounces of cheese mixture under skin of each breast and gently smooth skin over cheese mixture and breast.
  6. Roast breasts on wire rack in sheet pan or in roasting pan at 350°F until internal temperature is 165°F (approximately 30-40 minutes) and chicken is a nice light brown color. If chicken is not browned enough, put under broiler for approximately 2 minutes.
  7. Loosely cover with foil and let rest for 8-10 minutes before serving.