Oh! I like stuffing the chicken breasts. I pound them out, put the goodness inside and roll them up. Typically, I use a feta, bell pepper and spinach filling but this time I got a bit fancier. I engaged a step from a lamb chop recipe I made once — I slathered the stuffed chicken breast in Dijon mustard and then rolled that in crushed, toasted hazelnuts! Crazy! What follows are the directions to the best of my recollections but I was really just winging it. Hee! (Chicken..get it? Winging it…okay, moving on then).

Goat Cheese Stuffed Chicken Breast with a Hazelnut Crust:
2 boneless & skinless chicken breasts, trimmed of extra fat, pounded flat
1/3 cup goat cheese
1/2 tbsp chopped fresh tarragon
1/2 tsp orange zest
1 clove garlic, minced
2 tbsp Dijon mustard
1 cup hazelnuts, toasted* and crushed
1 tbsp olive oil
salt & pepper
toothpicks

Garnish: wilted spinach and roma tomatoes

Preheat oven to 375. Mash the goat cheese, garlic, tarragon and orange zest together. Salt and pepper the chicken breasts. Divide the goat cheese mixture up among the two breasts, setting it on one half, leaving a bit of a border around it. Roll each breast up, securing with one or two . . . → Read More: Goat Cheese Stuffed Chicken Breast with a Hazelnut Crust