Chicken Breasts Stuffed with Goat Cheese and Spinach

Recipe by Toby Jermain
READY IN: 1hr 35mins




  • Heat olive oil in a large deep pot over medium-high heat, and saute the garlic, shallot, and thyme for 2 minutes, until softened.
  • Add the spinach, and saute for 1 minute longer, until just wilted, but still bright green and not mushy.
  • Season to taste with salt and pepper, remove from heat, and let cool enough to handle.
  • Squeeze about half of the spinach dry using your hands; you should have a tennis ball size mass after squeezing.
  • Refrigerate the remaining spinach for another use, and coarsely chop the squeezed ball of spinach.
  • Preheat the oven to 375 degrees F.
  • Spray an 8"x8" baking pan with nonstick cooking spray.
  • In a small bowl, mix the optional roasted red peppers with the olives, capers, optional walnuts, and balsamic vinegar.
  • Combine this mixture with the softened goat cheese, and set aside.
  • If desired, divided in quarters, and refrigerate until firm (recommended, but not required).
  • Sprinkle both sides of the chicken breasts with salt and pepper, and place breasts skin-side down on a flat surface.
  • Spread about one quarter of the spinach mixture in the center of each pounded chicken breast.
  • Evenly divide the goat cheese mixture among the chicken breasts, placing a piece in the center of each breast.
  • Fold 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.
  • Place the chicken in prepared baking pan, pretty side up.
  • Brush with about half of the butter, and sprinkle to taste with salt and pepper.
  • Cover with aluminum foil, and bake in preheated oven for 25 minutes.
  • Turn oven to broil.
  • Uncover chicken, brush with remaining butter, and sprinkle with a little optional paprika, if desired, and broil just until the chicken is nicely browned.
  • Place the chicken on a serving platter and sprinkle with parsley if desired.
  • Serve with brown rice and a spinach salad dressed with vinaigrette and homemade croutons.
  • Serves 4.