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This is absolutely awesome! When you cut into it - WOW - A wonderful suprise of chevre, mixed with herbs, red pepper and spinach. The chicken is coated and lightly browned before going in the oven, which helps to seal in the juices. There is quite a bit of stuffing, so if your breasts aren't large (did I say that?), you may want to consider 8 smaller ones. The recipe originally came from a local restaurant I believe. Remember, the amounts are based on fresh herbs.
- 4 large chicken breasts, skinned and deboned
- 1 red pepper, roasted and chopped
- 1 cup spinach, steamed and chopped
- 1 cup goat cheese or 1 cup chevre cheese
- 1 1⁄2 teaspoons fresh dill, chopped
- 1 teaspoon mint, chopped
- 1 egg
- 1⁄2 cup all-purpose flour
- 1⁄2 cup breadcrumbs
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup heavy cream
- 1 lemon
- 1 orange
- 2 tablespoons olive oil
- In medium mixing bowl, mix chopped red pepper, spinach, cheese, mint, egg and 1/2 tsp of the dill.
- Blend well.
- Make an incision about an inch or so wide in the top of each chicken breast.
- Using knife and fingers, stretch the cavity to make a pocket for the spinach mixture.
- Stuff each breast with spinach mixture and press the top closed with fingers.
- In small bowl, mix flour, bread crumbs, salt, pepper and 1/2 tsp of dill.
- Press this mixture onto all sides of each chicken breast.
- In skillet, heat olive oil.
- Add chicken breasts and quickly brown each side.
- Remove from heat as soon as chicken is lightly browned.
- Place parchment paper on a baking sheet and place chicken on the paper.
- Bake at 350 for 30 minutes or until juice runs clear when chicken breast is pierced.
- In small sauce pan mix cream 1/2 tsp dill and the juice of 1/2 lemon and 1/2 orange.
- Simmer until sauce thickens slightly (5-7 minutes).
- To serve: Place chicken on platter.
- Arrange slices of orange and lemon with sprigs of dill around platter if desired.
- Ladle sauce over chicken and serve.