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French Goat Brie-Stuffed Chicken with Spring Greens - The Original Chèvre

French Goat Brie-Stuffed Chicken with Spring Greens

Yield: 4



  • 16oz French goat brie, such as Soignon Goat Brie,
  • Florette or Chèvre d’Argental
  • 4 boneless, skinless chicken breasts
  • 6 cups cups mixed spring greens
  • Mustard Vinaigrette:
  • 2 tablespoons mustard
  • 2 tablespoons fresh lemon juice
  • salt, pinch + to taste
  • 2 tablespoons olive oil
  • pepper, to taste



  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Remove the rind on all sides of the goat brie. Slice evenly into quarters.
  3. Pound the chicken breasts to ¼-inch thickness.
  4. Place the goat brie in the middle of each breast. Roll from the tip of the chicken breast up and secure with toothpicks.
  5. Place chicken on a rimmed baking sheet and cook 20-30 minutes, until chicken is cooked through. Set aside to cool slightly, about 5 minutes. Remove toothpicks and slice.
  6. Prepare Mustard Vinaigrette: In a small mixing bowl, whisk the mustard, lemon juice and a pinch of salt. Slowly add the olive oil, whisking to combine.
  7. Place the spring greens in a large bowl and toss with the mustard vinaigrette, salt and pepper to taste.
    To serve, divide greens by 4 and place one sliced chicken breast on top of each.