Goat cheese is one of my favorite cheeses and combined with caramelized onions you can’t go wrong. I think if I made this dish again I would stuff it with it like instructed and then come up with a balsamic sauce on top, because it was almost too much cheese on cheese. Overall full of flavor and really yummy!
Goat Cheese Stuffed Chicken with Caramelized Onions
(Adapted from A Dish of Daily Life)
2 tablespoons of butter
2-3 onions, chopped (I used vidalia)
1/4 cup balsamic vinegar (I use a fig balsamic that I love)
8 oz log of goat cheese
2 lbs of chicken tenderloins
1 large or jumbo egg
splash of milk
panko bread crumbs for crusting
oil or more butter for pan frying
1/4 cream (optional, if you decide to make a sauce with the leftover goat cheese)
Caramelizing the onions:
Melt your butter over medium heat.
Add your onions to the pan; stir to coat.
Check on your onions every 10 minutes or so and give them a stir; lower the heat if you need to.
At around 50 minutes, add 1/4 cup of balsamic vinegar. Continue to stir the onions for a few more minutes.
Remove from heat and let cool.
Goat cheese and caramelized onion mixture:
Once the caramelized onions have cooled, combine the onions with an 8 oz log of goat cheese. Mix well.
Whisk together your egg and a splash of milk.
Place a couple tablespoons of the goat cheese mixture on each tenderloin. Be as generous as you can without making it too difficult to roll.
Once your chicken is rolled, dip it in the egg and milk mixture, then coat with bread crumbs. Set aside until all your tenderloins are rolled.
When you’re ready to start cooking, heat enough oil or butter to coat your pan and start pan frying the chicken. Once they are golden brown, remove from heat. You’ll be doing these in batches; add more oil or butter as needed.
Finish cooking the chicken in the oven at 350 degrees until they are cooked all the way through. Chicken should register 165 degrees to be considered done.
When your chicken is ready for the dinner table, take any leftover of the goat cheese mixture and whisk together with 1/4 cream over low heat. Once the goat cheese has liquefied, spoon over your chicken.
*If you know you aren’t going to want the sauce, you might want to consider adding another lb of chicken tenderloins and making extras for leftovers.