Stuffed Chicken Breast Recipe with Goat Cheese, Sun-Dried Tomatoes & Spinach

Stuffed Chicken Breast Recipe with Goat Cheese, Sun-Dried Tomatoes & Spinach

“I don’t get it, Mum. How did you get you the cheese, spinach and stuff inside of the chicken?” They were amazed and baffled, clearly convinced that their mum was some sort of culinary magician. Yep, I had them fooled.

As tempting as it was to perpetuate the super-mum persona, I took the maternal high road and showed the boys just how easy it is to stuff a chicken breast.

The possibility for stuffings are absolutely endless. Truly, rummage around in your fridge and you’re bound to come up with at least two things that work together.

After making the Farro Salad with Sun-Dried Tomatoes, Spinach and Cashews last week, I had a couple of ingredients that just begged to be used. All it took was a little goat cheese to bind together the chopped spinach and sun-dried tomatoes. Cut a slit in each chicken breast, scoop in the stuffing and pan-fry and bake the chicken. You have a savory, healthy dish that is worthy of a dinner party.

If you like, serve an herb yogurt sauce alongside the chicken. Just chop up some fresh herbs, such as basil, and stir them into some plain non-fat Greek yogurt, along with a squeeze of lemon juice.

Don’t forget to link-up your favorite quinoa recipes on the post, How to: Freeze Quinoa. I’ll be featuring my five favorites at the end of the week.

The recipe:

Preheat oven to 375 degrees F.

The filling:

In a medium bowl, combine the goat cheese, sun-dried tomatoes, spinach, salt and pepper. Combine by pressing down on the mixture with the back of a fork several times.

The chicken:

Insert a knife into the thickest part of each chicken breast and cut a pocket 2 to 3 inches long.

Stuff each chicken breast with 1/4 of the filling. Rub the chicken breasts with the olive oil and season with salt and pepper.

Heat a large nonstick, ovenproof skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side.

Place the skillet in the oven and bake until the chicken is just cooked through, 10 to 12 minutes.

Remove the chicken from the pan and let it rest for 10 minutes. Slice and serve.

Instructions

The filling:

Preheat oven to 375 degrees F.

In a medium bowl, combine the goat cheese, sun-dried tomatoes, spinach, salt and pepper. Combine by pressing down on the mixture with the back of a fork several times.

The chicken:

Insert a knife into the thickest part of each chicken breast and cut a pocket 2 to 3 inches long.

Stuff each chicken breast with 1/4 of the filling.

Rub the chicken breasts with the olive oil and season with salt and pepper.

Heat a large nonstick, ovenproof skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side.

Place the skillet in the oven and bake until the chicken is just cooked through, 10 to 12 minutes.

Remove the chicken from the pan and let it rest for 10 minutes. Slice and serve.

Notes

Calories 254.2 / Total Fat 11.4g / Saturated Fat 4.4g / Cholesterol 87.8mg / Sodium 555.8mg / Total Carbohydrates 2.0g / Fiber 0.5g / Sugars 1.2g / Protein 34.7g / WW (Old Points) 6 / WW (Points+) 6

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