Spinach Goat Cheese Stuffed Chicken Breast

We had too much cream. A leftover half-log of Laura Chenel goat cheese. A whole container of baby spinach I knew I couldn't use before it went bad. So it was time to come up with a recipe to use them! Chris kept saying "DAMN Shay." So I guess this improvised recipe was a win, and here it is:

1 lb boneless skinless chicken breast
2-3 oz goat cheese
1 cup packed spinach, chopped
2 cloves garlic, minced
2 Tbsp flour
1 medium shallot, chopped
1/4 cup heavy cream
1 Tbsp fresh lemon juice
Olive oil
Salt to taste

Heat a tablespoon of olive oil in a pan over medium heat. Throw garlic and spinach in and heat until spinach wilts a bit. Remove to a bowl, add goat cheese and mix together.

Slice a 2" opening horizontally through thickest part of chicken breast; work paring knife in to open up a cavity. You can use your fingers to help open up the breast gently without breaking through other side. Stuff cavity with cheese mixture and massage through to fill it evenly.

Put flour and a dash of salt in shallow dish. Toss chicken breast in flour and salt until coated.
Pre-heat oven to 350 degrees while you...

Put 2 tablespoons of olive oil in original pan, add shallots and cook 2-3 minutes. Remove to a small dish and reserve for later, keeping any shallot-infused oil you can in the pan.

Add chicken to shallot-infused oil and brown both sides, about 5 minutes per side. Meanwhile...

Line baking pan with foil. When chicken is browned, place in pan and put in oven. Cook 20 minutes or so until cooked through (cooking thermometer is helpful, as different chicken breast thicknesses will take different times).

About 10 minutes before chicken is done, add reserved shallots back into original pan along with cream, lemon juice, and a dash of salt. Reduce by half over medium-low heat. Keep warm until chicken is cooked through.

Slice chicken into medallions, arrange on plate, drizzle cream sauce over the top. Serve with favorite veg (we just crisp, sweet snap peas!)

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