Dried Cherry, Pecan, and Goat Cheese Stuffed Chicken

Dried Cherry, Pecan, and Goat Cheese Stuffed Chicken

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Biltmore Century White

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Great chicken

By Mary Ellen Pike

We have made this twice but added a mix of dried berries in place just cherries. Plan to serve again to company,




Perfect Blend of Flavors

By Katy Crocker

You have to like goat cheese to enjoy this dish. Fortunately, I do, but not everyone in my house does. I loved the blend of goat cheese with the dried cherries and pecans. Very tasty! My chicken was a little dry, but that is on me - I may have cooked it...


This recipe was our Biltmore Chefs' Pick for Best Entrée in our 2012 Savor Summer Recipe Contest.

Serves 4

Preparation Time: 1 hour


  • 4 boneless skinless chicken breasts
  • 6 oz. goat cheese
  • 1/4 cup coarsely chopped dried cherries
  • 1/2 cup coarsely chopped pecans - divided
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon coarsely ground pepper
  • 1/2 cup panko bread crumbs
  • 1 lightly beaten large egg
  • 1 tablespoon olive oil

Preparation Instructions

Flatten chicken between wax paper with flat side of meat tenderizer or rolling pin to an even thickness. Combine goat cheese, dried cherries, 1/4 cup chopped pecans and lemon zest. Place 1/4 of mixture at one end of each chicken breast and roll, tucking in ends; sprinkle with salt and pepper. On a plate, combine remaining 1/4 cup chopped pecans and panko bread crumbs. Dip each breast in egg and roll all sides in the bread crumb mixture. Place in freezer for about an hour. Heat oil in large ovenproof skillet over medium-high heat. Cook chicken until golden on all sides (about 6-8 minutes). Place pan in preheated 375-degree oven until chicken is no longer pink, juices run clear, and temperature reaches 165 degrees on an instant-read thermometer (about 20 minutes).