For 4 Serving(s)
- 1 lb spinach
- 2 t olive oil
- 2 chicken breasts
- 8 oz herbed goat cheese
- 2 green onion
- 1 t basil
- 1/2 t salt
- 1/2 t black pepper
Chicken Stuffed with Goat Cheese and Spinach Directions
- Preheat oven to 375˚F. Grease a casserole dish and set aside.
- Place the spinach in a large pot and cover tightly. Cook over high heat for about 2 minutes, until the spinach begins to wilt. Using tongs, squeeze out any water. Toss with 2 teaspoons of the olive oil, then transfer to a large bowl and allow to cool.
- When the spinach has cooled, add the goat cheese, green onions, remaining tablespoon of olive oil, basil, salt, and pepper, and mix to combine. Taste and add more salt and pepper as needed. Set aside.
- Use a sharp knife to cut a pocket in the middle layer of the chicken breasts, making sure not to cut through the outer layers. Stuff each chicken breast with the spinach and cheese mixture, then place in the prepared casserole dish. Spread the remaining spinach and goat cheese mixture over the chicken breasts. Cover and cook for 45 minutes to 1 hour, until the chicken reaches an internal temperature of at least 170˚F.