When I am developing recipes, my family members are my heroes. They never flinch when I ask them to taste a new dish. They are also unfailingly honest. Occasionally, I need to take a deep breath before responding to their comments, but their feedback really does make me better at what I do. This stuffed chicken recipe went through that the same family trial and error process as all my other recipes.
It is not unusual for me to tweak a recipe over and over, until it is perfect. I have made the same dish several times in a day for several days in a row. My family is not always excited about that process, and sometimes ask that after finishing a recipe, that I not make it again for awhile. However, this goat cheese and spinach stuffed chicken is always greeted with great enthusiasm.
As I was finalizing this recipe, my sons let me know that it would be even better if it was wrapped in bacon. While I can see their point, they firmly believe that everything is better wrapped in bacon. I decided, that a least for this version, to leave the bacon off.
This stuffed chicken is perfect for a special occasion or celebration but easy enough to prepare for a weeknight dinner. For a romantic dinner for two, simply cut this dish in half. This Stuffed Chicken with Goat Cheese and Spinach can be prepped the night before.
Try it with steamed vegetables and our twice baked potatoes.
| Prep Time | 20 minutes |
| Cook Time | 20-30 minutes |
| Servings |
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- 2 cups Organic frozen spinach
- 11 oz Organic goat cheese plain
- 6 Organic chicken breasts skinless and boneless
- 2 tbsp Organic olive oil or other neutral flavored oil
- Organic salt and pepper
- Organic wooden toothpicks
Ingredients
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- Cook frozen spinach according to the package directions. Drain cooked spinach, then dry spinach completely by twisting in a towel to remove moisture or pressing between layers of paper towels until dry.
- In a bowl, mix goat cheese and dried spinach until spinach is incorporated throughout the cheese. Set aside.
- Place chicken breasts between two layer of plastic wrap. Gently pound out chicken breasts just until they are an even thickness.
- Carefully, with a sharp knife, as evenly as possible, cut a 1 1/2 - 2" long pocket in the center of each chicken breast. Take care not to cut through the ends or bottom of each piece.
- Salt and pepper the inside of each pocket. Evenly distribute the goat cheese and spinach mixture into each pocket - 2-3 tablespoons in each breast. Gently press down on top of chicken breast to spread cheese mixture evenly in each pocket.
- Insert a wooden toothpick to hold each pocket closed. Salt and pepper the outside of each chicken breast.
- Preheat oven to 400°.
- In a hot skillet, measure out 1 tablespoon of oil. With heat on medium high, place 2-3 stuffed chicken breasts at a time to brown, 3-5 minutes each side.
- Place browned chicken breasts in an oven safe baking dish and place in a 400 degree oven for approximately 20 minutes or until the internal temperature reaches 165°.
- Remove chicken from oven and allow to rest for 5 minutes. Remove the toothpick before serving.
To prep the chicken in advance: Create pocket and stuff chicken breasts, securing well with a wooden toothpick. Wrap chicken well with plastic wrap, place flat in a plastic storage container and refrigerate overnight.
This Stuffed Chicken with Goat Cheese and Spinach recipe is organic and gluten free.
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