Fleur de Lis

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Tuesday, August 23, 2016

Chicken Breast stuffed with goat cheese and spinach


This creamy, spinach and cheese filled, chicken is perfect for entertaining. Stuff the chicken ahead of time and refrigerate the chicken. Then, all you have to do is pop the chicken into the oven for cooking. 

4 t. extra virgin olive oil, divided
2 garlic cloves, minced
1 (1/2 lb.) bunch spinach, tough stems removed
4 6 oz. boneless, chicken breasts
4 oz. low-fat goat cheese
salt and freshly ground black pepper

Heat oven to 400 degrees.

Heat 2 t. of the oil in a large, ovenproof skillet over medium heat. Add garlic and cook, stirring constantly until fragrant, about 30 seconds.

Stir in spinach and cook, stirring constantly, until spinach is wilted and liquid evaporates, about 2 minutes.

Season well with salt and pepper and transfer to a plate. Wipe skillet dry with paper towels.

Beginning at the thickest end of 1 chicken breast, carefully insert a sharp knife into center and cut a pocket as evenly as possible, leaving a 1-inch border on three sides. Repeat with remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese and spinach. Seal each with two toothpicks and season outside with salt and pepper.

Heat remaining oil in the same skillet over medium-high heat. Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side. Transfer the skillet to the oven and bake until juices run clear, about 8 minutes. Thicker pieces of chicken will, of course, take more time to cook through. Serve hot.



From The South Beach Diet Quick and Easy Cookbook

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