Carmelized Onion Goat Cheese Stuffed Chicken & Fall Veggie Hash

We all love a five ingredient fall dish that is super simple, yet presents beautifully. We picked up a few seasonal Trader Joe’s items to put together this easy dinner.

4 boneless skin-on chicken breasts (if you can’t find them boneless ask your butcher to remove the bones for you!)
1 4 oz log of Trader Joe’s Caramelized Onion Goat Cheese
Kosher Salt
1 tablespoon Dijon mustard
2 tablespoons maple syrup, divided
1 box of Trader Joe’s Holiday Hash
1 tablespoon olive oil

Preheat oven to 375 degrees

Whisk together 1 tablespoon of Dijon mustard with 1 tablespoon of maple syrup. Set aside.

Pat the chicken dry with paper towel.

Separate the skin from the meat of the chicken and place a 1 ounce medallion of goat cheese in between. Lay the skin back down on top and then spread out the goat cheese.

Salt the top of the chicken breast and then brush with the maple mustard mixture.

Add the hash to a bowl and toss with 1 tablespoon of olive oil, 1 tablespoon of maple syrup and 1 teaspoon of kosher salt. Spread the hash out on a baking sheet and top with chicken breasts.

Place in the oven and bake for 30 to 40 minutes, depending on the the thickness of the chicken breasts. We always use a wireless thermometer to make sure it’s cooked perfectly!

Note: you can use chicken thighs or bone-in chicken parts. Just make sure that you use a thermometer to ensure chicken is cooked through, at 165 degrees. Cooking times may vary depending on the thickness of your chicken and the type of chicken you use.