Herb and Goat Cheese Stuffed Chicken

From Cooking Light



Ingredients:
1/4 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
1 (4-ounce) package goat cheese
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1 tablespoon olive oil, divided

Directions:
1. Preheat broiler to high.

2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.

3. Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.

Comments:
I had some trouble with this one. I had to cook it much, much longer than the recipe calls for in the oven. Like three times as long. It just wasn't getting cooked. I even "unrolled" it and laid the breasts flat. It was annoying. I even scrapped the whole "slit" idea and pounded the breasts out instead hoping that would help with cooking times. All in all, not too impressed and probably won't make it again.