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Red Pepper and Goat Cheese Stuffed Chicken Breasts
with baby kale salad / quinoa

Active: 45 Total: 65

Stuffed chicken breasts make an impressive entree, but are easier to pull off than you might think. Filled with roasted red peppers, goat cheese, and basil, you can think of these as a Mediterranean spin on the classic Chicken Cordon Bleu.



  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
Baby Kale Salad:
  • Cheese, parmesan - 1/4 cup , sliced with a vegetable peeler or grated
  • Lemon juice - 1 Tbsp
  • Oil, olive - 1 Tbsp
  • Baby kale - 6 oz (sub any salad greens)
Red Pepper and Goat Cheese Stuffed Chicken Breasts:
  • Garlic - 2 cloves , chopped
  • Bell peppers, from a jar of roasted red peppers - 1/2 cup , drained and chopped
  • Cheese, parmesan (opt) - 1/4 cup , grated
  • Chicken breasts, boneless and skinless - 1 lb , halved
  • Basil, fresh - 6 leaves , chopped (plus extra for serving)
  • Goat cheese - 4 oz
  • Flour, all-purpose - 1/2 cup
  • Eggs - 1
  • Water - 2 tsp
  • Panko breadcrumbs - 1/2 cup
  • Oregano, dried - 1 tsp
  • Foil - for baking


  1. Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead) 

  2. Garlic / Red peppers / Parmesan (both portions) - (If prepping right before cooking, get oven heating first.) Prep as directed. Store garlic and peppers together in one container. Store Parmesan separately. (Can be done up to 5 days ahead) 

  3. Chicken - Slice chicken breasts in half to thin. Place parchment paper over chicken and pound with a tenderizer until breasts are about 1/4” / .6 cm thick. Season with some salt and pepper. (Can be done 1 day ahead) 

  4. Make filling - Chop the basil. Place goat cheese in a medium bowl and soften briefly in the microwave - ~10-15 seconds. Fold in basil, garlic, red peppers, and some salt and pepper and mix until well combined. 

  5. Prep breading stations – Set out three shallow bowls or dishes. Mix together flour with some salt and pepper in one dish. Whisk together eggs and water in another dish. Combine panko, Parmesan (portion for chicken, if using), oregano, a generous pinch of salt, and some pepper in the third dish. 

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  1. Heat oven to 450F / 232C degrees. Line a sheet pan with foil and spray with some cooking oil or brush with some oil. 

  2. Top each piece of chicken with goat cheese mixture. Roll chicken pieces up tightly to enclose the filling, securing them with a toothpick if needed. 

  3. Roll chicken pieces in the flour mixture, then coat in egg wash (allow excess egg to drip off). Coat each piece with seasoned panko mixture and place seam side down on the baking sheet. 

  4. Bake until chicken has reached an internal temperature of 165F / 74C, 20 to 25 minutes. 

  5. While chicken bakes, whisk together lemon juice, olive oil, and some salt and pepper in a large serving or mixing bowl. Add baby kale and parmesan cheese (portion for salad) on top (wait to toss until chicken is finished). 

  6. If quinoa was made ahead, warm it in the microwave. 

  7. When chicken is finished baking, allow it to rest briefly. Toss the salad while the chicken rests. 

  8. Divide chicken among serving plates and top with some additional chopped basil. Serve chicken with quinoa and salad on the side. Enjoy! 



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