Lavender Lemon Stuffed Chicken Breasts

Lavender Lemon Stuffed Chicken Breasts

Gettysburg Olive Oil Co.

Serves 2


2 large chicken breasts

1 medium sweet onion, chopped

½ yellow or red bell pepper, chopped

1 tsp garlic

¼ cup lemon juice or the juice of 1 lemon

¼ cup goat cheese

1 egg

½ cup Italian bread crumbs

Gettysburg Olive Oil Co. Lavender White Balsamic



Filet the chicken breasts – slice vertically down the side but not all the way through.  Then cover with wax paper and pound to ¼ inch thick with a meat tenderizer.

Sauté onion, pepper and garlic until they begin to caramelize (about 15 minutes).

Use Gettysburg Olive Oil Co. Meyer Lemon EVOO for extra lemon flavor.

Juice lemon add to mixing bowl with onion mixture and goat cheese.  Combine until smooth.

Scoop ½ of the filling into each fileted chicken breast.

Close breasts and secure with toothpicks.

Coat in egg wash then breadcrumbs.

Place in frying pan with EVOO at medium heat and cook until both sides are golden brown.

Put the chicken in an oven-safe pan or dish, bake at 350 degrees for 20 minutes (to finish cooking the chicken breasts).

When finished drizzle with Gettysburg Olive Oil Company’s Lavender White Balsamic.

Serve with your favorite sides.