Lemon Lavender Stuffed Chicken

March 20, 2019

Lemon Lavender Stuffed Chicken

Prep Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 50 minutes

Yield: 2 Servings



  • 2 large chicken breasts
  • 1 medium sweet onion, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 teaspoon garlic
  • Juice of 1 lemon (about 1/4 cup)
  • 1/4 cup goat cheese
  • 1 egg
  • 1/2 cup Italian bread crumbs
  • Lavender Balsamic Vinegar


  1. Filet your chicken breasts by slicing vertically down the side but not all the way through.
  2. Cover with wax paper or plastic wrap and pound out with a meat tenderizer until about 1/4″ thick.
  3. Sauté onion, yellow bell pepper, and garlic until they begin to caramelize, about 15 minutes. Can use lemon-infused olive oil for extra lemon flavor.
  4. Juice lemon. Add to mixing bowl with onion mixture and goat cheese. Combine until smooth.
  5. Scoop 1/2 of filling into each filleted chicken breast.
  6. Close breasts and secure with toothpicks – This part can get a little messy, but that’s ok!!!!
  7. Coat in egg wash then bread crumbs.
  8. Place in the frying pan with EVOO at medium heat.
  9. Cook until both sides are golden brown.
  10. Put the chicken in an oven-safe pan or dish and cook in a 350-degree oven for 20 minutes to finish cooking the chicken.


  • Serve with Taste of Olive Lavender Balsamic – drizzle on top or serve on the side.
  • Absolutely delicious with a side arugula salad and goat cheese mashed potatoes


Recipe and photo by Dana Marie Boyes