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Balsamic Goat Cheese Stuffed Chicken Breasts

Amber Maechler

"I made this up and my husband and kids loved it!"
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45 m servings 340 cals
Original recipe yields 2 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
  3. Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  4. Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
  5. Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).


  • Cook's Note:
  • You can also add sautéed mushrooms if you like them.

Nutrition Facts

Per Serving: 340 calories; 13.5 g fat; 23.5 g carbohydrates; 30.1 g protein; 83 mg cholesterol; 230 mg sodium. Full nutrition

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Read all reviews 33
  1. 53 Ratings

Most helpful positive review

Wow...this was FANTASTIC! Te only thing I did differently was to add some sundried tomatoes on top of the goat cheese before I folded the breast closed. If you added mushrooms, I think it would ...

Most helpful critical review

30 minutes in the oven turned them to leather. Needed like 20 minutes tops. I also found the balsamic reduction to be a bit overpowering.

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Most positive
Least positive

Wow...this was FANTASTIC! Te only thing I did differently was to add some sundried tomatoes on top of the goat cheese before I folded the breast closed. If you added mushrooms, I think it would ...

Two things about this recipe: you need to love balsamic and goat cheese because they dominate equally. I reduced the balsamic to a sweet syrupy consistency which was decadently rich. My chick...

My family loves this recipe! I do make some changes. I add mushrooms(rough chopped about 4 ounces fresh button), garlic (about 1 clover per breast) and sundried tomatoes (about 1 tablespoon for ...

Great flavor and easy to make. But if you don't like balsamic vinegar, don't bother.

This was a really good recipe! I made it exactly except for the shallots (used an onion instead) and it was delicious. I have to say if the vinegar flavor is too strong you are probably not re...

Wow, this was so fast and so good. I pounded out the chicken breasts and spread on the goat cheese. Used finely chopped onions and a couple of tablespoons of honey in the balsamic reduction. Use...

I added fresh basil to the cheese stuffing, added chicken broth and brown sugar to the balsamic reduction. Incredibly good!

I used onions instead of shallots, added mushrooms to the stuffing mixture, and seasoned the chicken with garlic salt and Italian seasoning!!! Turned out great!

Impressive for company. VERY tasty. I think thighs work better than breasts because you don't have to slice them thinner. I sauted mushrooms & onions separately, then added to the balsamic later...