Stuffed Chicken with Goat Cheese and Spinach
Servings Prep Time
6servings 20minutes
Cook Time
20-30minutes
Servings Prep Time
6servings 20minutes
Cook Time
20-30minutes
Ingredients
Instructions
  1. 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.
  2. In a bowl, mix goat cheese and dried spinach until spinach is incorporated throughout the cheese. Set aside.
  3. Place chicken breasts between two layer of plastic wrap. Gently pound out chicken breasts just until they are an even thickness.
  4. With a sharp knife, as evenly as possible, create a pocket in the center of each chicken breast. Take care not to cut through the ends or bottom of each piece.
  5. 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.
  6. Insert a wooden toothpick to hold each pocket closed. Salt and pepper the outside of each chicken breast.
  7. Preheat oven to 400°.
  8. 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.
  9. 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°.
  10. Remove chicken from oven and allow to rest for 5 minutes. Before serving remove the toothpick.
Recipe Notes

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 gluten free.

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