1 hr 35 mins
Toby Jermain's Note:
Found this at WholeFoods.com yesterday. It just jumped up a grabbed me by the throat while I was calmly crusin', and I just had to fix my version of it for dinner. It was great! Luckily we had everything in the larder, or I would have just HAD to go to the store; it grabbed me that hard! One of these days, I will share my recipes for spinach salad and brown rice pilaf that really go well with it.
My Private Note
Units: US | Metric
- 4 large boneless skinless chicken breast halves, fat discarded,washed,patted dry,and gently pounded to 1/4 inch thickness
- 4 -5 ounces goat cheese, mild or aged,at room temperature
- 2 bunches fresh spinach, stemmed,washed,drained,and coarsely chopped
- 1 tablespoon extra virgin olive oil
- 2 -3 cloves garlic, minced
- 2 shallots, minced or 1/4 cup chopped onion
- 1 teaspoon minced fresh thyme leaves or 1 teaspoon dried thyme, lightly crushed
- 1/2 cup drained chopped jarred roasted red pepper (optional)
- 3 -4 tablespoons chopped pitted kalamata olives or 3 -4 tablespoons other mediterranean olives
- 1 -2 tablespoon chopped capers
- 1/4 cup chopped toasted walnuts
- 1 teaspoon balsamic vinegar
- 2 tablespoons butter (preferred) or 2 tablespoons olive oil, for brushing chicken,divided
- sweet paprika (optional)
- 1/4 cup chopped fresh parsley leaves (optional)
- nonstick cooking spray
- 1Heat olive oil in a large deep pot over medium-high heat, and saute the garlic, shallot, and thyme for 2 minutes, until softened.
- 2Add the spinach, and saute for 1 minute longer, until just wilted, but still bright green and not mushy.
- 3Season to taste with salt and pepper, remove from heat, and let cool enough to handle.
- 4Squeeze about half of the spinach dry using your hands; you should have a tennis ball size mass after squeezing.
- 5Refrigerate the remaining spinach for another use, and coarsely chop the squeezed ball of spinach.
- 6Preheat the oven to 375 degrees F.
- 7Spray an 8"x8" baking pan with nonstick cooking spray.
- 8In a small bowl, mix the optional roasted red peppers with the olives, capers, optional walnuts, and balsamic vinegar.
- 9Combine this mixture with the softened goat cheese, and set aside.
- 10If desired, divided in quarters, and refrigerate until firm (recommended, but not required).
- 11Sprinkle both sides of the chicken breasts with salt and pepper, and place breasts skin-side down on a flat surface.
- 12Spread about one quarter of the spinach mixture in the center of each pounded chicken breast.
- 13Evenly divide the goat cheese mixture among the chicken breasts, placing a piece in the center of each breast.
- 14Fold the sides of each breast up and around the filling to form a more or less ball shaped package, sealing the bottom of the chicken packages as well as possible without getting fanatical about it.
- 15Place the chicken in prepared baking pan, pretty side up.
- 16Brush with about half of the butter, and sprinkle to taste with salt and pepper.
- 17Cover with aluminum foil, and bake in preheated oven for 25 minutes.
- 18Turn oven to broil.
- 19Uncover chicken, brush with remaining butter, and sprinkle with a little optional paprika, if desired, and broil just until the chicken is nicely browned.
- 20Place the chicken on a serving platter and sprinkle with parsley if desired.
- 21Serve with brown rice and a spinach salad dressed with vinaigrette and homemade croutons.
- 22Serves 4.
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Nutritional Facts for Chicken Breasts Stuffed with Goat Cheese and Spinach
Serving Size: 1 (377 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 424.1
- Calories from Fat 241
- Total Fat 26.8 g
- Saturated Fat 11.3 g
- Cholesterol 113.2 mg
- Sodium 580.1 mg
- Total Carbohydrate 10.8 g
- Dietary Fiber 4.5 g
- Sugars 1.8 g
- Protein 37.6 g