Goat Cheese Stuffed Chicken Breast

Easy yet elegant goat cheese and spinach stuffed chicken breast.  This is great for a weeknight meal or for a dinner party where you want to impress your guests.

You guys, this is so good.  I feel like I took a ride to flavor town.  Wait…I did.

These stuffed chicken breasts are absolutely delicious.

I had some goat cheese leftover from this salad that I needed to use.  It took me a couple of days to decide.  Should I go with dessert?  Should I go with savory?  I was at a loss.

Then the aha moment.  Why not stuff chicken breast with it?  One of the best food decisions I made this week. It is fabulous!  I was surprised myself.

It took me all of 20 minutes to assemble everything.

I sautéed some onions until they were starting to brown.  At this point I added spinach and cooked it just until it was starting to wilt.  Then in went the goat cheese.

I sliced pockets deep in so I could push the stuffing far enough back to help it stay inside.

Instead of dredging the chicken in flour, I just sprinkled flour on the chicken before transferring it to the skillet.  One less dirty dish I say.

I seared the stuffed chicken breast for about 3 minutes on each side then popped them in the oven with a lid on for about 7 minutes.

You might need to cook them longer depending on the size of the chicken breast you have.  It would be best to cut them down if they are really large.  I did that with these.

Otherwise they will dry out.  All that juiciness will cook right out of there.

So tasty.

Goat Cheese Stuffed Chicken Breast

Recipe by Allspice and NutmegCourse: 🥘 Recipes u0026amp; Cooking Tips

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 chicken breasts

• 1 cup onion sliced thin

• 3 oz. goat cheese

• 2 small garlic clove minced

• 1 cup spinach chopped

• 1 teaspoon lemon juice

• 2 teaspoons garlic powder to season chicken

• Salt and pepper to season to season chicken

• Flour to lightly dust chicken.

• 2 tablespoons olive oil divided

Directions

• Preheat oven to 350
• In a small bowl mash the goat cheese with the minced garlic and the lemon juice and a pinch of salt. Set aside.
• With the chicken breast flat on a cutting board, about 1/3 of the way down cut a deep pocket in the thick part of the chicken being careful not to cut through to the other side.
• Season the chicken on both sides with a pinch of salt and a pinch of pepper and the garlic powder. Set aside.
• In an oven-proof skillet heat the olive oil on medium high. Add the onions and sauté until they brown.
• Add a pinch of salt and add the spinach and cook until starting to wilt.
• Remove from the burner and stir in the goat cheese.
• Spoon the goat cheese mixture into the pockets pushing it back as far as possible. Press the edges of the chicken to seal the pocket.
• Return the skillet to the burner and heat another tablespoon of olive oil on medium high. (You might need more if you are not using a non-stick skillet.)
• Sprinkle the top side of the chicken with flour and transfer to the hot oven-proof skillet with the pocket side facing down. Now sprinkle more flour on the side facing you.
• Sear 2 -3 minutes on each side until golden
• Roast in a 350 oven for about 7 minutes until the chicken is cooked through.
• Enjoy!