Goat cheese stuffed chicken with a sweet chili glaze makes this weeknight meal feel like a date night. Green beans and roast potatoes round out this dinner! It's as easy as 1,2,3.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Chili Sauce
Montreal Spice Blend
Before starting, preheat the oven to 450°F.Wash and dry all produce.Remove 2 tbsp butter from the refrigerator (dbl for 4ppl). Cut potatoes into 1/2-inch pieces. Toss potatoes with Montreal spice blend and 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Roast in the middle of oven, until golden-brown, 21-23 min.
While potatoes are roasting, thinly slice the chives. Add the goat cheese, chives and 2 tbsp room temperature butter (dbl for 4ppl) to a small bowl. Mash together with a fork until combined.
Pat the chicken dry with paper towels and season with salt and pepper. Lay the chicken flat, smooth-side down. Dollop the goat cheese mixture in the middle of each chicken thigh. Roll the thighs from left to right over the filling. Place seam-side down on a foil-lined baking sheet.
Brush the tops of the chicken with 2 tsp oil (dbl for 4 ppl). Roast chicken in bottom of oven, until golden-brown and cooked through, 15- 16 min.** While the chicken roasts, trim green beans. Peel, then mince or grate the garlic.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then green beans. Cook, stirring occasionally, until beans are tender-crisp, 5-6 min. Add the garlic. Cook, stirring often until cooked, 1-2 min. Season with salt and pepper.
When chicken is cooked through, carefully brush the sweet chili sauce over the thighs. Return the chicken to bottom of the oven until the glaze is sticky, 2-3 min. Divide the stuffed chicken, potatoes and beans between plates.