Goat Cheese & Walnut Stuffed Chicken

Goat Cheese & Walnut Stuffed Chicken

Goat Cheese & Walnut Stuffed Chicken Recipe
Prep time
Cook time
Total time
Serves: 4
  • ¼ tsp. freshly ground black pepper
  • 1 Tbsp. Olivado Macadamia Nut Oil
  • ¼ c. organic walnut halves
  • 2 Tbsp. fresh lemon juice
  • ¼ tsp. Celtic sea salt
  • ¼ oz. fresh organic goat cheese, softened
  • ½ tsp. finely grated lemon zest
  • 1 clove organic garlic, minced
  • 1 Tbsp. organic extra-virgin olive oil
  • ¼ c. chopped flat-leaf parsley
  • 2 -8oz. breasts skinless, boneless organic chicken (split)
  • 1 c. Imagine Organic Free Range Chicken Broth
  1. Preheat the oven to 400 degrees F.
  2. Spread the walnuts in a pie plate and transfer to preheated oven to toast , about 6 minutes. Let cool, then chop.
  3. In a small bowl, mash the goat cheese with the lemon zest, garlic and half of the walnuts; season with salt and pepper.
  4. Using a small knife, slice a pocket in the side of each chicken breast; keep the pocket opening as small as possible. Stuff the chicken breasts with the mixture and gently press to seal.
  5. In a large ovenproof skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until browned, about 6 minutes. Transfer the skillet to the oven and roast the chicken for 5 minutes.
  6. Transfer the chicken breasts to a platter and keep warm.
  7. Add the lemon juice and stock to the skillet and cook over moderately high heat, scraping up any browned bits stuck to the pan. Simmer for 3 minutes. Stir in the macadamia oil, parsley and the remaining chopped walnuts.
  8. Transfer the chicken breasts to plates, spoon the walnut sauce on top and serve.

Nutrient Information Per Batch

1006.28 kcal Calories, 159.79 mg Calcium, 7.07 g Carbohydrate, 281.98 mg Cholesterol, 54.15 g Total Fat, 2.68 g Fiber, 5.95 mg Iron, 189.24 mg Magnesium 1446.64 mg Potassium, 116.46 g Protein,86.11 mcg Selenium, 1019.01 mg Sodium, 1.19 g Sugars, 4.95 mg Zinc, 7.83g Saturated fat, 0.12 trans Fat, 26.43 g Monounsaturated fats, 17.06 g Polyunsaturated fats, 1444.34 IU Vitamin A, 2.81 mg Vitamin B6, 0 mcg Vitamin B12, 30.95 mg Vitamin C, 0 IU Vitamin D, 2.96 Vitamin E, 257.16 mcg Vitamin K, 72.43 mcg Folate,0.46 mg Vitamin B1(Thiamin),53.4 mg Vitamin B3(Niacin),0.52 mg Vitamin B2(Riboflavin), 0.03 mcg Lycopene, 839.05 mcg Lutein and Zeaxanthin, 2.81 g ALA, 0 g EPA, 0.09 gDHA,1058.91 mg Phosphorous, 1.2 mg Manganese, 0 mcg Alpha carotene, 766.58 mcg Beta carotene, 1.69 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Corn
  • No Yeast
  • No Peanuts
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Grains
  • No Legumes
  • No Nightshade

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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