Stuffed chicken breast with goat cheese and herbs

Ingredients:

• 4 boneless chicken breasts with skin
• 1 large egg white
• 220 g crumbled goat cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh tarragon
• 1 tbsp finely chopped shallot
• 1 tbsp Dijon mustard
• Zest of 2 lemons
• 2 tbsp. l. rapeseed oil (canola)
• 2 tablespoons butter
• 2 crushed cloves of garlic
• 2 sprigs of fresh thyme

Preparation:

1. Preheat oven to 190°C.
2. Using a small knife, make a slit in the side of each chicken breast, running the knife horizontally but without cutting through the other side. Rotate the knife inside to create a pocket. Season the chicken inside and out with salt and pepper.
3. Lightly beat the egg white in a bowl until it breaks up, then add the goat cheese, parsley, tarragon, shallot, mustard, and lemon zest and mix until smooth. Transfer the filling to a zip-lock bag (or a pastry bag). Snip off the corner of the bag and pipe the filling into each chicken breast.
4. In a large oven-safe skillet, heat the oil over medium-high heat. Add the chicken breasts, skin-side down, and cook until the skin is deep golden brown, 8–10 minutes. Add the butter, garlic, and thyme, then flip and return the skillet to the oven; roast the chicken until the internal temperature reaches 160°F (71°C), about 10 minutes. Let the chicken rest for 5 minutes before slicing.