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    You are here: Home / Recipes / Dinner

    Crispy Chicken with Goat Cheese & Sun Dried Tomatoes

    Published: Apr 11, 2018 · Modified: Apr 6, 2020 by Susie Weinrich · This post may contain affiliate links. 50 Comments

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    Crispy Chicken with Goat Cheese & Sun Dried Tomatoes is an amazing flavorful dinner entree that is simple to make. If you love goat cheese you will want to give this recipe a try! #goatcheese #dinner #entree #chicken
    Crispy Chicken with Goat Cheese & Sun Dried Tomatoes momdinner.net

    Say the words “goat cheese” and I am all in! This recipe for Crispy Chicken with Goat Cheese & Sun Dried Tomatoes takes your plain old chicken to flavor country! It is a boneless skinless chicken breast, pounded thin, and filled with a mixture of goat cheese, mayo, garlic, and sundried tomatoes. It then gets rolled up and topped with a crunchy panko breading mixture.

    Crispy Chicken with Goat Cheese & Sun Dried Tomatoes on a white plate momdinner.net

    My husband does not feel the same way as I do about goat cheese. He wants nothing to do with it…but he loves fish and I want nothing to do with it- so we are even!

    Last time he was out of town I made a couple of these and ate them the entire time he was gone. And I loved every single bite!

    chicken topped with panko bread crumbs

    How to Make Crispy Chicken with Goat Cheese & Sun Dried Tomatoes

    Pounding The Chicken

    You are going to start by pounding your chicken breasts very thin, about ¼ inch. I like to do this one of two ways:

    • Place the chicken in a ziplock bag on a hard surface. I use a meat tenderizing mallet like the one linked here, or you can use a wooden rolling pin to pound the chicken to the desired thickness, 1 breast at a time.
    • Place the chicken on a solid cutting board and cover the top of the chicken with plastic wrap. Pound the chicken to the desired thickness using a meat mallet or wooden rolling pin.
    raw chicken pounded thin

    Crispy Chicken Filling

    Make the goat cheese and sun dried tomato filling by mixing together the mayo, goat cheese (it will be easier to mix the goat cheese if it is not straight out of the fridge), fresh garlic, sun dried tomatoes, basil, and a pinch of salt & pepper. You can set that aside for now.

    Filling the Chicken

    I like to do the next couple steps right on the foil lined sheet pan that you will bake on. It makes it way easier and less clean up…. something we all like, right!?

    Lay the chicken breasts flat and spread a few tablespoons of the goat cheese mixture over the chicken. Roll the chicken breast over the filling, lightly, making sure the filling does not squeeze out of the sides of the roll up. Place the breasts seam side down on the sheet pan.

    raw chicken pounded thin with goat cheese filling spread in the middle momsdinner.net

    It is ok if some of the cheese mixture gets on the pan while you are rolling them up. It is a messy process, but I promise it turns out beautiful. Some of the filling will spill out during baking process and it gets all golden and gooey…. those are the super delicious parts you will want to make sure and serve with the chicken…. or sop up with a piece of bread.

    raw chicken rolled with goat cheese filling, on a sheet pan lined with foil momdinner.net

    Time to Bake

    Now season each chicken roll up with a little olive oil and salt and pepper and pop it in the oven for 15 minutes.

    While that cooks you can put together the super delish crispy topping. It couldn’t be easier, you stir together the 4 ingredients and season with a little salt and pepper. Make sure the mayo is distributed evenly in the panko bread crumbs.

    Pull the par cooked chicken out of the oven and top each breast generously with a HEAP of the panko bread crumb mixture.

    chicken on a baking sheet topped with panko bread crumbs

    Carefully put the chicken back into the oven for an additional 10-12 minutes until the topping is golden brown and crunchy.

    Bread Crumbs vs. Panko Bread Crumbs

    Panko bread crumbs are the traditional bread crumbs bigger brother. Where traditional bread crumbs are processed into a finer powder, the panko crumbs are a bigger, drier, and crunchier.

    Can I use regular breadcrumbs instead of panko bread crumbs? The answer is unfortunately no, for this recipe. I am sure there are a lot of recipes that the two are interchangeable but this is not one of them. You want the light crispy texture of the panko crumbs.

    chicken roll up filled with goat cheese and topped with crispy panko

    Make This Recipe Your Own

    Here are a few additions you could try to change this recipe:

    • Add toasted pine nuts to the goat cheese mixture for a little nutty crunch.
    • Get your greens by adding spinach. I would recommend using frozen- thawed spinach that has been completely drained of liquid. Then add it to the goat cheese mixture.
    • Put a few chopped artichokes in the goat cheese mixture.

    Crispy Chicken with Goat Cheese & Sun Dried Tomatoes for Dinner

    Crispy Chicken with Goat Cheese and Sun Dried Tomatoes is pretty filling so no need to go crazy with the side items. I like to make a Caesar Salad and my Oven Roasted Asparagus or Lemon Garlic Green Beans.

    This Crispy Chicken with Goat Cheese and Sun Dried Tomatoes made a great dinner during my photo shoot- I couldn’t resist!

    a bite of crispy chicken with goat cheese

    Sharing is Caring

    I cannot tell you how much I love it when people message me, email me, or write a comment that they made my recipe (and loved it). It truly makes my day.

    Put a smile on my face and let me know if you made this or any other recipe on my site. If you post a picture on social media tag me @momsdinnerinsta on Instagram or @momsdinner on Facebook. (And while you are there go ahead and hit “follow” to keep up with all the Mom’s Dinner happenings)♥  

    Crispy Chicken with Goat Cheese Recipe

    Crispy Chicken with Goat Cheese & Sun Dried Tomatoes momdinner.net

    Crispy Chicken with Goat Cheese & Sun Dried Tomatoes

    A delicious baked chicken breast stuffed with a tasty goat cheese and sun dried tomato filling, topped with a crunchy panko breading. 
    4.88 from 24 votes
    Print Rate
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 4 people
    Author: Susie Weinrich

    Ingredients

    Chicken

    • 4 boneless skinless chicken breasts fresh, not frozen
    • olive oil

    Goat Cheese Filling

    • 5 ounce goat cheese log if possible pull it out of the fridge 20 minutes early to soften
    • ½ cup mayonnaise
    • ⅓ cup sun dried tomatoes, packed in oil drained and chopped
    • 1 plump garlic clove minced
    • 1 teaspoon dried basil
    • ½ teaspoon salt
    • black pepper

    Crunchy Topping

    • 1 cup panko bread crumbs
    • 2 tablespoon mayonnaise
    • 1 teaspoon dried basil
    • pinch of salt, pepper, & red pepper flakes
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Preheat the oven to 350.
    • Pound the chicken breasts to about ¼ inch thickness with a meat mallet or rolling pin. Set aside.
    • In a medium bowl mix together all the ingredients for the goat cheese filling. Stir until it is well combined and there are no clumps of goat cheese remaining. 
    • On a foil lined sheet pan lay the pounded chicken breasts out flat. Spread a few spoonfuls of the goat cheese mixture evenly over the flattened chicken breasts.  Lightly roll the chicken over the filling, like a burrito, try to keep all the filling inside the chicken roll. Lay the chicken rolls seam side down on the pan. *** This will be messy, but don’t worry it will turn out beautifully!
    • Season the outside of the chicken with a drizzle of olive oil and a sprinkle of salt and pepper.
    • Place the chicken in the oven for 15 minutes.
    • Meanwhile, in a small bowl mix together the ingredients for the Crunchy Topping. 
    • Remove the chicken from the oven and top it generously with the panko bread crumb mixture. You want this to be a pile of crunchy topping on each chicken breast.
    • Carefully place the chicken back in the oven for an additional 10-12 minutes until the topping is golden brown and crispy and the chicken is cooked thru.
    • Let the chicken rest for 5 minutes before serving.

    Notes:

    ** When you serve this dish make sure to scrape up all the bread crumbs and filling that spills out during the cooking. Those ooey-gooey-cheesy-crispy-bread bits are the best!!! 
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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      Recipe Rating




    1. Lisa

      October 24, 2022 at 9:13 am

      Do you have a substitute idea for the goat cheese log?

      Reply
      • Susie Weinrich

        October 24, 2022 at 10:34 am

        You can absolutely try some cream cheese or feta cheese.

        Reply
    2. Tammy

      August 17, 2022 at 5:30 pm

      5 stars
      Delicious!!

      Reply
    3. Deb

      May 07, 2022 at 1:49 pm

      Excellent! Can you freeze after baking?

      Reply
      • Susie Weinrich

        May 09, 2022 at 7:16 am

        I don’t think I would freeze these due to the cheese content and the crispy topping.

        Reply
    4. Crissy Lawrence

      April 27, 2022 at 5:14 pm

      5 stars
      This was SO good. I hate rolling chicken, so I just pounded the breast, and spread the goat cheese mixture on top of the chicken and baked for 10 min. Then added the bread crumb mixture and cooked a little more. IT WAS SO GOOD without the mess and annoyance of rolling chicken! THANK YOU for this recipe!

      Reply
      • Susie Weinrich

        April 28, 2022 at 7:11 am

        What a great shortcut!!! Love it!

        Reply
        • Kate

          July 18, 2022 at 8:56 pm

          Made this tonight for dinner and LOVED it. Followed the recipe almost exactly, which is rare for me. Usually I feel the need to add things, but didn’t once I tasted the filling. I put the chicken on top of arugula that was tossed with Olive oil, juice from half a lemon, salt, pepper, diced tomatoes, and a little fresh basil. My husband loved it!

      • Colleen

        July 31, 2022 at 2:10 pm

        Thanks for your idea, I’m gonna do that too!

        Reply
    5. alicia billings

      December 17, 2021 at 9:12 am

      I’m going to make this tonight but want to prepare the roll ups ahead of time so they will have to go in refridgerator. Should I take them out and leave on counter like 20 minutes before cooking? or should I just add cooking time on? If so, how much longer would they need to cook?
      I’ll rate tomorrow!

      Reply
      • Susie Weinrich

        December 17, 2021 at 10:05 am

        Great, you are going to love them. I have not made them ahead like this. But if I were to do it I would take them out of the fridge and leave on the counter for 15 minutes while the oven preheats. Then just add 4-5 minutes to the cooking time, but be sure to check the internal temp of the chicken with an instant read thermometer, the chicken should reach 165 degrees to be fully cooked.

        Reply
    6. Lizzie

      May 12, 2021 at 6:43 am

      Made this last night! So good! I added a little bit of shredded mozzarella to the goat cheese/ sundried tomato filling but that was the only alteration! Will make again!

      Reply
    7. Joanna Wideman

      May 01, 2021 at 4:18 pm

      Made this for my family and it was a huge hit! Easy to make and quick. Chicken was so moist and tender. Thank you soooooo much!!!!

      Reply
    8. Jenna

      March 15, 2021 at 6:10 pm

      So I made this! But I hate sun dried tomatoes, so instead I used some chopped kalamata olives, dill, garlic and lemon juice… my Greek roots coming out there!!! It was soo good!! Thanks for the inspiration!

      Reply
    9. Laurel

      February 27, 2021 at 9:07 pm

      5 stars
      I made this tonight and it was delicious! I needed to cut the breasts in half before pounding them. The filling and panko topping were so good. I made the mistake of buying soft goat cheese in a round package, so tore off small pieces and tucked them into the filling. I baked for about 40 minutes. I served with roasted broccoli and pearl couscous with mushrooms. Definitely will make this chicken recipe again.

      Reply
    10. Heather

      January 17, 2021 at 5:30 pm

      Looks delicious! Approx how many ounces of chicken per roll? Some of those breasts are nearly a pound each— should I halve them before pounding them out?

      Reply
      • Susie Weinrich

        January 18, 2021 at 8:32 am

        Some of them ARE huge!!!! Plan on around 8oz per chicken roll up. If you have one of those monster sized breasts slice it in half lengthwise, creating 2 thinner breasts.

        Reply
    11. Cathy

      January 17, 2021 at 9:43 am

      5 stars
      I came across this a while ago and tried it last night, absolutely delish!

      Reply
    12. Catherine

      April 04, 2020 at 9:46 am

      5 stars
      This was one of the best chicken dishes I’ve ever made. I omitted the garlic and the mayonnaise in the filling — quarantine cooking, not much mayonnaise left in the bottle! 🙂 — but this was a big hit. Thank you for this recipe!

      Reply
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