Spinach Goat Cheese Stuffed Chicken
Servings 6
Ingredients
- 6 small Chicken Breasts pound between plastic wrap to 1/2 inch thick
- 3 cups Baby Spinach, chopped fresh or frozen
- 4 oz. Goat Cheese, crumbled
- 3 tbsp. Sundried Tomatoes, chopped Dried not oil packed
- 1 clove garlic, minced
- Bread Crumbs optional for topping chicken
- Fresh Parsley, chopped for garnish
Instructions
- Preheat Oven to 400 degrees. In a small skillet saute the spinach, garlic, and sundried tomatoes until the spinach starts to wilt. Remove from heat and stir in the crumbled goat cheese. Set aside.
- Between 2 pieces of plastic wrap pound the chicken breasts (they should be 4-5 ounces each) to a 1/2 inch thickness. Salt and pepper each side.
- Take a heaping tablespoon of the filling and place in the middle of each pounded chicken breast. Fold each side over the filling like a like a little package and place in a baking dish with the folds facing up. Don't face them down or your filling will run out.
- If you choose, use the bread crumbs (I like Panko.) to just sprinkle over top. Bake at 400 degrees for 20-25 minutes. I like to use an instant read meat thermometer to ensure the middle of the chicken is 165 degrees.
- When the chicken is finished, garnish with parsley if desired and serve.
Notes
Make it Gluten Free- Simply omit the breadcrumbs or use gluten free breadcrumbs. Be sure that there are no gluten containing additives in the sun dried tomatoes.
Make it Low Carb- Omit the bread crumbs and sundried tomatoes if you're following a super low carb plan.
Make it Vegetarian- The filling is awesome with pasta. I would recommend cooking some whole wheat Penne and tossing the filling with that instead. Yum!