Ingredients:

  • 4 oz (113g) goat cheese (chèvre), softened
  • 1 tbsp (3g) fresh thyme leaves, chopped
  • 1 clove (5g) garlic, minced
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (14g) unsalted butter
  • 1 tsp (5g) paprika
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) cracked black pepper

Instructions:

  1. Make sure your chicken is at room temperature for about 10 minutes before you start, so it cooks evenly.
  2. In a small bowl, combine the softened goat cheese, chopped thyme, minced garlic, salt, and pepper. Use a fork to mash the ingredients into a smooth, uniform paste until the herbs are evenly distributed.
  3. Lay a chicken breast flat on your cutting board. Using your 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.
  4. Spoon approximately 1.5 tbsp (22g) of the goat cheese mixture into each pocket. Press the edges of the meat together firmly to seal the cheese inside. Season the exterior of each breast generously with salt, pepper, and paprika.
  5. Heat the olive oil in the skillet over medium-high heat until it shimmers. Place the chicken breasts in the pan and sear for 3-5 minutes per side without moving them, until a deep mahogany crust forms.
  6. Add the butter to the pan, letting it foam and baste the chicken. Transfer the skillet immediately to a preheated oven at 375°F (190°C). Bake for 10-12 minutes, or until the internal temperature reaches 165°F.