Chicken Breasts with Goat Cheese and Pepper Jelly
Prep time: 
Cook time: 
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Serves: 4
This is barely a recipe, so I'm not going to give quantities. Plan on 1- 2 oz. cheese per chicken breast, and 2-3 tablespoons of jelly.
  • Pepper Jelly
  • Split Chicken Breasts with bones and skin
  • salt and pepper
  • Goat Cheese
  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.
  2. Using a microwave or a pot of simmering water, gently melt the pepper jelly until it's liquid. (I used Trader Joe's hot pepper jelly, but you can often find jalapeno pepper jelly in most grocery stores).
  3. Salt and pepper the chicken breasts. (Split breast halves can be HUGE because apparently all chickens these days are Dolly Parton. Don't cut them prior to cooking, but 1 breast can make two smallish servings.)
  4. Lift the skin of your chicken breasts to create a pocket underneath with your fingers. Stuff the goat cheese into the pocket. (you want a soft chevre type cheese - I used Redwood Hill Farms Chevre. 1-2 oz. per chicken breast.)
  5. Using a pastry brush, brush the pepper jelly all over the chicken.
  6. Arrange the breasts on the baking sheet, and bake for 40 minutes or until the juices run clear and the internal temperature measured by a thermometer is 160-165 degrees. Serve hot.
Recipe by The Domestic Front at