Goat Cheese Stuffed Chimichurri Chicken Piccata

I love fusion. I love seeing things come together in the most unexpected ways.

Goat Cheese Stuffed Chimichurri Chicken Piccata

Chicken Piccata with a twist. A stuffed twist...
Prep Time: 10 minutes
Cook Time: 50 minutes
Course: Main Course
Cuisine: Fusion
Keyword: Black Bear, Gaucho Ranch, Sutter Home
Servings: 6
Calories: 396kcal


  • 6 chicken breasts large, skinless, boneless
  • 1/4 cup capers
  • 1 cup cherry tomatoes
  • 2 lemons
  • 3/4 cup goat cheese
  • 1/2 cup white wine
  • 2 tbsp chimichurri
  • 2 tbsp flour
  • 2 eggs


  • Preheat oven to 400°
  • Rinse chicken and pat dry with a paper towel and carefully cut a pocket into the chicken breast. Season with salt and pepper
  • In a small bowl, blend goat cheese and chimichurri with a fork. Stuff the chicken with the mixture and close it back up
  • Crack eggs into one large bowl and scramble. Mix flour and some salt and pepper into the other large bowl and mix with a fork.
  • Dip the chicken in egg and flour and then brown, two at a time, in a saute pan with olive oil on very high heat. About 4 minutes per side.
  • In another bowl, juice the lemons making sure to discard any seeds. Stir in the wine and the capers.
  • Place the chicken breasts into a baking dish and the tomatoes. Pour the lemon mixture over the chicken
  • Bake at 400° for 50 minutes.


Pairs beautifully with either Brown Rice and Peas or Roasted Beet Salad


Calories: 396kcal | Carbohydrates: 7g | Protein: 56g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 212mg | Sodium: 594mg | Potassium: 982mg | Fiber: 1g | Sugar: 2g | Vitamin A: 572IU | Vitamin C: 28mg | Calcium: 76mg | Iron: 2mg
Tried this recipe?Let us know how it was!