Chicken Stuffed With Goat Cheese

• 2 chicken breasts, with skins
• 4 ounces goat cheese, at room temperature
• 1 tablespoon unsalted butter, at room temp
• 14 teaspoon thyme
• salt and pepper
• 10 basil leaves, finely chopped
• 10 sprigs fresh coriander, finely chopped
• 2 tablespoons chives, finely chopped
• 2 tablespoons olive oil
• 12 tablespoon unsalted butter
• 1 shallot, minced
• 1 garlic clove, minced
• 1 jalapeno pepper, cooked and diced
• 2 tablespoons champagne vinegar
• 6 tablespoons olive oil
• 2 tomatoes, peeled seeded, chopped
• 4 cups salad greens
• 1 red bell pepper, julienned (optional)
• 1 yellow bell pepper, julienned (optional)

1. Preheat oven to 350.
2. Blend goat cheese, butter, thyme, salt, pepper, basil, coriander and chives.
3. Stuff the herbed cheese mixture between the skin and meat of the breast with as small an opening as possible.
4. Saute the chicken breasts, skin-side down, in oil and butter, turning once, until well-browned, 6 - 8 minutes.
5. Transfer the chicken to baking pan and roast in over for 8 minutes.
6. Combine shallot, garlic, pepper, vinegar, 1/2 t salt, 1/2 t pepper, oil.
7. Add tomatoes.
8. Arrange greens.
9. Salad can be served warm or at room temperature.

chicken breasts, goat cheese, unsalted butter, thyme, salt, basil, coriander, chives, olive oil, unsalted butter, shallot, garlic, pepper, champagne vinegar, olive oil, tomatoes, salad greens, red bell pepper, yellow bell pepper

Taken from www.food.com/recipe/chicken-stuffed-with-goat-cheese-260077 (may not work)