Ingredients:

  • 4 oz goat cheese, softened
  • 2 tbsp fresh tarragon, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 (6 oz) boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Place your hand on top of the chicken breast. Using a sharp knife, slice horizontally into the thickest part of the breast to create a pocket, being careful not to cut all the way through to the other side.
  2. In a small bowl, combine the softened goat cheese, chopped tarragon, minced garlic, lemon juice, salt, and pepper until velvety.
  3. Spoon the cheese mixture evenly into each chicken pocket. Press the edges together and secure them with 2-3 toothpicks to prevent the filling from leaking.
  4. Rub the exterior of the chicken with paprika, garlic powder, salt, and pepper.
  5. Preheat your oven to 400°F (200°C). Heat olive oil and butter in a skillet over medium-high heat until the butter begins to foam.
  6. Place chicken in the pan. Sear for 3-5 minutes per side until a deep mahogany-colored crust forms.
  7. Transfer the entire skillet into the preheated oven.
  8. Bake for 12-15 minutes. Use a meat thermometer to ensure the thickest part of the breast reaches exactly 165°F (74°C).
  9. Remove from the oven and let the chicken rest for 5 minutes before removing toothpicks.