This girl right here loves her some goat cheese, I mean it’s practically one of my love languages, I can sit and eat a whole log by myself in one sitting. Paired with some carmelized onions and a little balsamic dressing, this makes a delicious filling rolled up in some breaded chicken. The sweet onions pairs really nicely with the tangy crumbly goat cheese. I love to serve it with a nice salad with some dried cranberries and candied walnuts for the perfect fall meal.
- 2 vidalia onions, thinly sliced
- 2 tbsps of butter
- 1/2 cup of balsamic vinegar
- pinch of sugar
- 1 log of goat cheese
- 4 skinless boneless chicken breasts
- 2 cups of panko bread crumbs
- 1 cup of flour
- 2 eggs
- Olive oil for frying
- Preheat oven to 360 degrees
- Melt butter in a pan over medium heat
- Add onions to the pan, stirring every couple of minutes until soft.
- Once onions are carmelized, add balsamic vinegar to the pan. I like to add a dash of sugar to the pan to help cut some of the acidity of the balsamic vinegar.
- Let the onion/vinegar mixture cool.
- Stir in goat cheese mixing well. This will be your filling for the chicken.
- Beat chicken until thin
- Add a generous amount of goat cheese mixture to each breast and roll up.
- In a large bowl add flour and whisk in eggs.
- In a second bowl add panko bread crumbs
- Dip rolled chicken into flour-egg mixture, then dip into bowl of panko bread crumbs.
- Heat olive oil in a pan over medium heat
- Add chicken to the pan and lightly brown on each side.
- Finish baking chicken in the oven (about 25-30 minutes)
- For a little extra flavor, drizzle some balsamic vinegar on top.