Chicken Breasts stuffed with Spinach & Goat Cheese
So Chicken has become our very best friend in our battle of the bulge. We find ourselves eating so much chicken and trying to find recipes or cook it in a way that was different than before. Everyone knows the same ole chicken everyday can get boring. Scott has been trying to get me to try goat cheese but I have refused...until now. I figured I would try it to see what I was missing. We combined the goat cheese, with a few fresh herbs and of course spinach to create some amazing stuffed chicken breasts.
Ingredients:
- Goat Cheese, 4 oz. (Herb Crusted) or crumbles
- Black pepper, 1 tsp.
- Dill weed, fresh or dried, 2 tbsp.
- Thyme, fresh or dried, 2 tbsp.
- Rosemary, fresh or dried, 1 tbsp.
- Fresh spinach, sauteed, 1 cup
- Chicken breast, no skin, 16 oz. (or 4 breasts)
Preheat over at 350 degrees. Pound out chicken flat and trim the edges, if needed. Pepper both sides of chicken, (lightly salt if desired, however goat cheese is salted). Cut goat cheese into 1 oz. slices or the equivalent crumbles and add spices into each chicken breast. Also add sauteed spinach into each breast. Fold and close, either tying or pinning with toothpicks. Bake, covered (with foil) for 20-25 minutes. Periodically check chicken if desired and add more time, if needed.
Best served on a bed of rice (wild or white) and with a fresh garden salad. Enjoy!
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