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    You are in: Home / Recipes / Spinach Goats Cheese and Pesto Stuffed Chicken Breast With a Lem Recipe
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    Spinach Goats Cheese and Pesto Stuffed Chicken Breast With a Lem

    Spinach Goats Cheese and Pesto Stuffed Chicken Breast With a Lem. Photo by The Flying Chef

    1/2 Photos of Spinach Goats Cheese and Pesto Stuffed Chicken Breast With a Lem

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    The Flying Chef's Note:

    Here is a very yummy stuffed chicken breast recipe, packed with flavour served with a delicious accompanying sauce. I love doing stuffed chicken breasts as there are so many different combinations you can try and I have to say there are not many I have tried that don't work.

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    Units: US | Metric

    Lemon Mustard Sauce


    1. 1
      Pound chicken breasts with a meat mallet until approximately the same thickness all over (about 1/4 inch.).
    2. 2
      Boil spinach until tender, drain and squeeze out all excess water. In a bowl combine spinach with goats cheese until well mixed.
    3. 3
      Spread 2 teaspoons pesto over the inside of each breast to cover completely. Spread spinach mix down the centre of each breast lengthwise. Cut each tomato into 4 slices and place slices on top of spinach to run the length of breast. (1 Tomato per breast.).
    4. 4
      Fold breast over to cover filling and wrap 2 slices of prosciutto around each breast to secure.
    5. 5
      Lightly oil the bottom of a baking dish and place breasts inside. Bake breast in pre-heated oven 180c for 45-50 Min's or until chicken is cooked through. (cooking times will vary according to the thickness of breast.).
    6. 6
      For The Sauce:.
    7. 7
      Heat milk and chicken stock in a saucepan, mix cornflour with a little water, add to milk stir until mixture thickens slightly.
    8. 8
      Add Dijon, lemon juice and wine stir to combine, Add cream, cayenne, parsley and pepper to taste. Heat sauce over medium heat until sauce has thickened.
    9. 9
      Note: You can leave sauce over a low heat, stirring from time to time, while chicken finishes cooking.
    10. 10
      To serve: Slice chicken in half, plate and drizzle with sauce.

    Ratings & Reviews:

    • on December 15, 2012


      I am only rating the sauce, it was perfect to accompany chicken dish I made. It is light and would be perfect to drizzle on any chicken. I'll come back and make the pesto stuffing, another time. Thanks for posting. Sure hope it was ok for me to borrow bits and pieces from your recipe.

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


    Nutritional Facts for Spinach Goats Cheese and Pesto Stuffed Chicken Breast With a Lem

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 549.4
    Calories from Fat 309
    Total Fat 34.4 g
    Saturated Fat 17.7 g
    Cholesterol 144.2 mg
    Sodium 533.5 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 2.7 g
    Sugars 2.0 g
    Protein 49.0 g

    The following items or measurements are not included:


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