This Goat Cheese Apple Chicken Recipe is hot and juicy on the inside, slightly crunchy exterior, perfectly salty, and topped with the perfectly sweet, tart, and tangy apple and goat cheese!
Just kidding. I mean, for me, I could end this post right now, because all I need to know about a recipe is if there is goat cheese involved, but for those of who you DON’T have a seriously unhealthy obsession with goat cheese, I will continue, but first we shall talk about goat cheese just a little bit longer? 😉
You could put goat cheese on just about anything and I’d eat it. Whether it’s spread on a crostini, stirred into a pasta sauce, or piled on top of a chicken breast, I will eat it, I will enjoy it and I will have
seconds thirds without feeling guilty! That maaaay have happened with this recipe of goat cheese apple chicken.
As much as I’d love to keep talking about goat cheese right now, I don’t want to bore you, so let me talk about chicken for a quick little second, too.
I like chicken.
How can you not? (unless you’re a vegetarian that is) You can use it in fajitas, chicken fingers heck yeah, put it in casseroles, grill it, boil it, fry it etc. The possibilities are endless, but sometimes I need a little inspiration. As much as I cook it, I need a toooon of recipes that are really different in flavor so it doesn’t get boring.
Luckily, we have goat cheese to keep things interesting today….and apples (they deserve a little credit in this recipe, too).
Now, I know I said I’d eat just about anything if there’s goat cheese involved, but aside from my goat cheese obsession, this is just really good.
Really good and really easy.
Take softened goat cheese and peeled, diced granny smith apples and mix together. Set aside. Then using a food processor, pulse together saltine crackers and garlic salt until only fine crumbs are left and pour into a shallow dish.
In another shallow dish, crack one egg and whisk.
Dunk chicken that has been seasoned with salt and pounded to a 1/4 inch thickness into the whisked egg and then into the saltine mixture. Dunking the chicken in the whisked egg will help the saltine mixture really stick to the chicken!
Now you’re going to pan fry the chicken. Pan frying the breaded chicken in just a touch of oil really helps to seal in the moisture! Heat oil in a skillet and cook until just the outside of the chicken is brown and crispy on both sides. It should only take a couple of minutes on each side.
Place chicken onto a baking sheet that’s lined with a silicone mat (or foil that’s been misted with Pam) and top with the goat cheese mixture.
Finish cooking in a preheated oven until cooked through.
Quick tip: If you want to brown the top of your goat cheese mixture, flip on broil for a bit, but make sure you watch it the whole time! Even I draw the line at burnt goat cheese 😉
Hot and juicy on the inside, slightly crunchy exterior, just the right amount of salty, and topped with the perfectly sweet, tart, and tangy apple and goat cheese.
Now go ahead and pour yourself a glass of wine, I mean, Wednesday is Hump Day, sit down, and take a bite of the juiciest, tangiest piece of chicken you’ve ever had.
Is goat cheese the yummiest cheese ever or what? 😉 What’s your favorite way to use it? Show me the yummy!
Goat Cheese Apple Chicken
- 1 (4 oz) log goat cheese softened to room temperature
- 1/2 large Granny Smith Apple
- 1 pound boneless skiness chicken breasts seasoned with salt (2 breasts)
- 20 whole saltine crackers
- 2 teaspoons garlic salt
- 1 large egg beaten
- 2 tablespoons olive oil
- Preheat oven to 350 degrees F.
- Peel and dice 1/2 of a granny smith apple and mix together with goat cheese. Set aside.
- Season the chicken breasts with salt, cover with saran wrap and pound to 1/4 inch thick. I typically use the bottom of a pan.
- Using a food processor, blend together saltines and garlic salt and pour into a shallow dish.
- Dip each chicken breast into whisked egg and then into saltine mixture.
- Heat olive oil in a skillet over medium heat. Once hot cook chicken until exterior is golden brown and crispy. This should only take a couple minutes on each side.
- Transfer chicken to a baking sheet that's been lined with a silpat mat or foil and top with goat cheese mixture.
- Cook in the oven until the chicken is cooked all the way through. Cooking time varies on thickness of pounded chicken breasts, but check after 10 minutes. It could take up to 20.
*Note: Nutritional information is estimated and varies based on products used.
And let me tell you…the Silpat mat has been one of my favorite purchases! It makes baking a breeze.