Recipe: Appetizing Chicken stuffed with spinach and goat cheese

Chicken stuffed with spinach and goat cheese. Chicken stuffed with spinach and goat cheese served atop roasted asparagus and drizzled with a cream sauce. Spread the cutlets with soft creamy goat cheese and then sprinkle with freshly chopped spinach. …then roll, place seam side down and pop in the oven. This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories.

Stuff each breast with about one-quarter of the filling, distributing it evenly throughout the pocket and to the ends. It did take a little long to prepare the dish but well worth the time. I substituted the goat cheese with feta cheese and the chicken was delicious. you can have Chicken stuffed with spinach and goat cheese using 6 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chicken stuffed with spinach and goat cheese

1. You need 2 tsp of Extra Virgin Olive Oil.
2. You need 1 of Garlic clove (minced).
3. You need 1/2 bunch of Spinach, hard stems removed.
4. Prepare 2 of (6 oz) thick chicken breast, skinless and boneless.
5. It's 2 oz of Low-fat goat cheese (crumbled is great).
6. You need 1 of Salt and pepper to taste.

A simple stuffed chicken breast with spinach, goat cheese and walnuts. Topped with apricot-infused sweet and sour sauce, we tip our hats to the slow cooker for coaxing out this degree of decadence. Dredge chicken in flour and brown on all. Goat Cheese & Spinach Stuffed Chicken. by Lindsay L.

Chicken stuffed with spinach and goat cheese step by step

1. Preheat oven 400°F.
2. In large skillet cook oil and garlic for 1 minute.
3. Add spinach and cook until it wilts and water evaporates. (about 2-4 minutes).
4. Season with salt and pepper and transfer to plate. Towel out skillet.
5. Remove excess fat from chicken and butterfly cut it. Evenly fill with spinach and cheese. Then seal the chicken.
6. Season outside with salt and pepper..
7. Transfer to baking dish and cook for 25 min, broil on high for a few minutes before taking out of the oven.

Serving Spinach and Cheese Stuffed Chicken Breast. I like to serve filled chicken breasts sliced; this shows off your hard work and also prevents diners from squishing all the filling out with their fork. After you've rested the breast for five minutes after cooking, slice the breast with a clean knife and serve. Spinach & Feta Cheese Pie Recipe. Slow Cooker Cheesy, Chili-Stuffed Sweet Potatoes.