Spinach and Goat Cheese Stuffed Chicken Breasts

Saturday, September 21, 2013

This is one of my absolute favorite meals.  Simple to make, and if you prep quite a few chicken breasts ahead of time you can freeze them uncooked and just defrost as you want to make one. 


4 tbsp olive oil, divided
2 garlic cloves, minced
5 oz's spinach leaves, stems removed
4 boneless skinless chicken breasts
4oz goat cheese
Salt and Pepper to taste

1.  Pre-heat oven to 400 degrees
2.  Heat 2 tbsp olive oil in an oven proof skillet.  Add garlic and cook, stirring occasionally until fragrant, about 30 seconds.  Add spinach and sautee until wilted and liquid evaporates.  About 2 minutes.  Season well with salt and pepper.
3.  Beginning at the thickest end of 1 chicken breast, carefully insert a sharp knife into center and cut a pocket as evenly as possible, leaving a 1 inch border on 3 sides. Repeat with remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese and spinach. Seal each with two toothpicks and season outside with salt and pepper. 
4.  Heat remaining oil in skillet over medium-high heat. Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side. Transfer the skillet to the oven (or transfer chicken to baking pan) and bake until juices run clear, about 8 minutes, serve hot.

I have served this with brown rice, extra sauteed spinach and sweet corn.  This would also be great with a baked sweet potato and some garlic broccolini!

Source: South Beach Diet


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