Goat Cheese & Sun Dried Tomato Stuffed Chicken Breast and Green Beans

[Don Cash]

Chicken breasts deboned and the skin left on, stuffed under the skin with goat cheese and sun dried tomatoes. Green beans drizzled with olive oil and seasoned with S&P.

Chicken on, indirect for ~30 minutes, turned once but not flipped.

Beans on and chicken finishing up.

Off.

Plated.

Great meal, for sure! Thanks for looking.

 

[Ed M.]

I would love a plate like this please.

Great cook Don!

 

[Gary H. NJ]

I see you're making up for lost time Don. Way to rock it out brother!

 

[Mildo]

I look forward to from your activity, really.
Absolutely pure and perfect cooking, Don. Are you having me, as always. Thanks for the new wind.

 

[Mike Coffman]

Excellent chicken and beans Don! Super job!

 

[j biesinger]

Welcome to the board Don Cash! Pretty nice post for a newbie, I think you're going to find that there are plenty of friendly folks around here. Keep up that fine cooking!

 

[Bob Correll]

Oh Wow, a twofer from the money man!

Nobody does GC&SDTSCBandGB better than Don Cash from Richmond, VA!

If memory serves me, St Patty's Day is one of your favorite holidays, enjoy it responsibly

 

[Don Cash]

Thanks, guys!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
Welcome to the board Don Cash! Pretty nice post for a newbie, I think you're going to find that there are plenty of friendly folks around here. Keep up that fine cooking! </div></BLOCKQUOTE>
Everyone has been sooooooo nice, so far! I just might have to stick around here.

 

[Wolgast]

Another great one Don! That filling sounds great...Will try that 4 sure!

 

[Dave from Denver]

Hey Don, looks great! Any reason you wouldn't stuff the filling into the inside a butterflied breast so that you could grill the skin directly for a bit too?

 

[Don Cash]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave from Denver:
Any reason you wouldn't stuff the filling into the inside a butterflied breast so that you could grill the skin directly for a bit too? </div></BLOCKQUOTE>
I don't see any reason why that wouldn't be great too. It's just another (albeit easy) step in the prep. We just followed the recipe as is. We've just always done it that way. Super easy.

 

[Ron Frost]

Great looking cook as always!

 

[Steven A]

Oh that looks good! Stuffing was an excellent choice.

 

[Ray Crick]

Thanks Don. I will definitely try this dish. I will substiture boursin cheese instead of goat cheese (which my wife does not like).

Ray

 

[Jon Des.]

Great looking meal Don! Where does one find boneless breasts with skin, or is that a "some assembly required" job?

 

[Richard Diaz]

Very nice, reminds me of Carraba's chicken bryan. All you need is a nice italian fresh rub and a white wine with butter reduction. Mmmmm, I think I may try that this weekend. Thanks for the inspiration.

 

[Shaun R]

Two days back and Don's nailing some awesome cooks!

It looks like great weather you are having. It's pouring rain here in "Sunny California" right now. So, you of all people here might appreciate that I mad Corned Beef and Cabbage today! It was a perfect day for it. I did it in the crock pot though.

 

[TroyRedington]

WOW.

i fricken love it.

 

[Chuck Dugas]

Very nice Don. Thanks for giveing me somemore great ideas.
Chuck.

 

[Mike P.]

Mighty Fine Don!