Chicken stuffed with spinach and goat cheese
Chicken stuffed with spinach and goat cheese

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, chicken stuffed with spinach and goat cheese. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

A simple stuffed chicken breast with spinach, goat cheese and walnuts. As a side I made shiitake, and baby bella mushrooms using the remaining sauce as a gravy. Chicken stuffed with spinach and goat cheese served atop roasted asparagus and drizzled with a cream sauce.

Chicken stuffed with spinach and goat cheese is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Chicken stuffed with spinach and goat cheese is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have chicken stuffed with spinach and goat cheese using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chicken stuffed with spinach and goat cheese:
  1. Make ready 2 tsp Extra Virgin Olive Oil
  2. Make ready 1 Garlic clove (minced)
  3. Take 1/2 bunch Spinach, hard stems removed
  4. Prepare 2 (6 oz) thick chicken breast, skinless and boneless
  5. Take 2 oz Low-fat goat cheese (crumbled is great)
  6. Make ready 1 Salt and pepper to taste

It's fancy enough for a dinner party but quick enough for any night. And with some tasty Stoneridge Orchards cranberries, spinach and pine nuts in the stuffing, it's not a huge indulgence either. Serving Spinach and Cheese Stuffed Chicken Breast. I like to serve filled chicken breasts sliced; this shows off your hard work and also prevents diners from squishing all the filling out with their fork.

Steps to make Chicken stuffed with spinach and goat cheese:
  1. Preheat oven 400°F
  2. In large skillet cook oil and garlic for 1 minute
  3. Add spinach and cook until it wilts and water evaporates. (about 2-4 minutes)
  4. Season with salt and pepper and transfer to plate. Towel out skillet
  5. Remove excess fat from chicken and butterfly cut it. Evenly fill with spinach and cheese. Then seal the chicken
  6. Season outside with salt and pepper.
  7. Transfer to baking dish and cook for 25 min, broil on high for a few minutes before taking out of the oven

After you've rested the breast for five minutes after cooking, slice the breast with a clean knife and serve. Topped with apricot-infused sweet and sour sauce, we tip our hats to the slow cooker for coaxing out this degree of decadence. To achieve the coveted crisp-tender texture of. Spinach stuffed chicken breasts are low carb and so easy to make! Teriyaki Chicken Stir Fry - low carb and so good!

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