Goat Cheese Stuffed Dill Chicken

2 tbsp butter
4 cloves garlic
2 bell peppers (sliced, reserve the top and bottom chunks to dice up)
8 oz goat cheese
2 tbsp fresh dill
4 chicken breasts, split
Salt & pepper

Preheat oven to 375.

Melt the butter, sautee garlic, add in diced peppers. Reserve butter and transfer garlic and peppers to a bowl. Let cool for about 5 minutes. Add dill and mash together with goat cheese.

Open chicken breasts and stuff with goat cheese mixture. Place in baking dish and bake for about 35 minutes.

Sautee the pepper slices in remaining butter. Set aside for garnish.

If you’re feeling saucy you can make a “gravy” to drizzle over top… use the leftover butter (add more if it looks like there’s next to none left in the pan. 1-2tbsp should do it). Once butter is melted, sprinkle 4 tbsp into the butter (over low heat) gradually mixing flour and butter until the moisture is soaked up. Add ¼ cup milk, stirring to blend thoroughly. Add fresh dill if you wish!

Then I throw the pepper slices on a plate, bed the chicken breast on it, and scoop a spoonful or two of the sauce over top. YUM!