Beechers Cheese Stuffed Chicken Breast

Beechers Cheese Stuffed Chicken Breast

Beecher’s Stuffed Chicken Breast is a recipe born out of necessity and creativity during the COVID-19 pandemic. While running Sunday supper takeout at our restaurant, Hattaway’s on Alder, we wanted to offer dishes that traveled well yet felt indulgent. This dish quickly became a favorite. The oven-roasted chicken stays juicy and flavorful, while the crispy skin and rich stuffing take it to the next level.

For those unfamiliar, an airline chicken breast includes the breast meat and the drumette of the wing, often referred to as the “French” cut. This cut not only looks elegant but also adds flavor and moisture to the final dish.

The stuffing, made with Beecher’s Flagship Cheese, provides a creamy, savory kick that doubles as a sauce when it melts and mingles with the pan drippings. Any aged white cheddar will work splendidly if you can’t find Beecher’s. As a bonus, you can prep these stuffed chicken breasts ahead of time and pop them in the oven when you’re ready to serve, making them perfect for dinner parties or busy weeknights. Don’t forget to scoop up the extra stuffing from the pan to serve alongside the chicken, it’s too good to leave behind.

Main Ingredients

Cream Cheese: Adds a smooth, creamy base to the stuffing, helping all the flavors meld together.

Beecher’s Flagship Cheese: Beecher’s is a Seattle-based cheese maker. Their “Flagship” is a semi-hard cheese with a rich, nutty flavor that perfectly complements the chicken. If needed, substitute aged white cheddar.

Pickapeppa Sauce: A tangy, slightly sweet condiment that adds depth to the stuffing. You may substitute Worcestershire sauce if you like.

Airline Chicken Breast: A bone-in chicken breast with the drumette attached. This cut ensures juicy meat and adds a touch of elegance to the presentation.

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Beechers Cheese Stuffed Chicken Breast

5.0 from 3 votes

Course: Dinner + Mains

Servings: 6

1/2x 1x 2x

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

Don’t forget to scoop up the extra stuffing from the pan to serve alongside the chicken, it’s too good to leave behind!

Cook Mode

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Ingredients

• 1/2 pound cream cheese, softened

• 1/2 tsp sriracha

• 1/2 tsp pickapeppa sauce

• 1/2 tsp granulated garlic

• 1/2 tsp onion powder

• 2 3/4 oz beecher’s flagship cheese,
  grated

• 3/4 tsp cajun seasoning

• 1/2 tsp black pepper

• 1 egg yolk

• 6 airline chicken breasts

• olive oil, as needed

• salt and pepper, to taste

Method

• Prepare Stuffing: In a mixing bowl, combine cream cheese, sriracha, Pickapeppa sauce, granulated garlic, onion powder, Beecher’s cheese, Cajun seasoning, black pepper, and egg yolk until smooth. Transfer to a piping bag.
• Prep Chicken: French the drumettes on the chicken breasts for a cleaner presentation (Optional). Create a pocket under the skin of each breast using two fingers.
• Stuff Chicken: Pipe the stuffing evenly into the pockets under the skin. Massage the stuffing to distribute it evenly.

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• Chill: Place the stuffed chicken breasts on a lined sheet pan. Refrigerate for 20 minutes to firm up the stuffing.
• Season and Roast: Preheat the oven to 400°F. Rub each chicken breast with olive oil and season generously with salt and pepper. Roast for 30-40 minutes or until the internal temperature reaches 165°F.
• Rest and Serve: Let the chicken rest for 3-5 minutes before serving. Spoon the extra stuffing from the pan to serve alongside the chicken.

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Field Notes

• Don’t forget to scoop up the extra stuffing from the pan to serve alongside the chicken, it’s too good to leave behind!