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    You are in: Home / Recipes / Spinach and Goat Cheese Stuffed Chicken Breast Recipe
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    Spinach and Goat Cheese Stuffed Chicken Breast

    Spinach and Goat Cheese Stuffed Chicken Breast. Photo by coreyneal

    1/2 Photos of Spinach and Goat Cheese Stuffed Chicken Breast

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    KLBoyle's Note:

    The flavors in this dish are amazing, evrything melds so well. This is a super simple meal that will definitley impress!

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    Units: US | Metric


    1. 1
      Preheat oven to 300.
    2. 2
      In a bowl, mix spinach, goat cheese, lemon zest, 1/2 teaspoons salt and pepper until well combined.
    3. 3
      Lay pounded chicken breast out and place 1/4 of cheese mixture on top. Roll chicken breast and secure with toothpicks (I usually use about 3 each piece).
    4. 4
      Dredge chicken in flour and brown on all sides in heated skillet.
    5. 5
      Remove chicken and place in oven while completing dish.
    6. 6
      Add 2 tbs. oil in skillet and add garlic, onion, thyme, 1/8 teaspoons salt and red pepper flakes. Cook 3-4 minute then add 1 tbs. flour. Cook 1 minute more.
    7. 7
      Whisk in stock and cook 4-5 minute until thickened.
    8. 8
      Add lemon juice, parsley and roasted peppers.
    9. 9
      When plating, slice each breast about 1/2 inches thick and spoon sauce on top.

    Ratings & Reviews:

    • on January 07, 2014


      The flavor was amazing, regardless of any previous post, lol. Simply because my DH said to put this on the recommended list! We had some goat cheese left over from New Year's Eve and thought we would try this. My DH approved and he is NOT of fan of spinach(I used fresh) and only had the goat cheese once before in a salad. No roasted peppers were in house, so they were omitted. Suggestion: The order of ingredients is not as actually used. Also, a specified time in the oven would be helpful(I baked them @ 350 for 30 minutes).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2013


      This recipe was just okay. For once I'd like to see a recipe that isn't described as "amazing" or "awesome" when it's not.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2013


      I didn't have the roasted peppers, but it came out delicious. I used goat feta and fresh spinach. I also used less thyme than recommended. Overall, tastier than I had anticipated. I was thinking I had to season the chicken first because it might come out bland, but there was so much flavor in the broth that I didn't even notice! I did see that the recipe didn't have a time for how long the chicken should be in the oven. But the slices of chicken were so thin that they cooked quickly on the stove. I highly recommend it. Very juicy and flavorful. I had a kick to it! Next time I would probably not put as much red pepper flakes in it so my child could eat it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Spinach and Goat Cheese Stuffed Chicken Breast

    Serving Size: 1 (402 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 367.2
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 4.1 g
    Cholesterol 92.8 mg
    Sodium 1080.0 mg
    Total Carbohydrate 20.0 g
    Dietary Fiber 3.8 g
    Sugars 1.9 g
    Protein 37.8 g

    The following items or measurements are not included:

    goat cheese


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