I'm already a little behind in my 52 weeks of cooking blog entries - eek! Last week we had an event for work (my first with my new job) and it really consumed all my energy and time! Thankfully it was a successful event. However, grocery shopping did not get done which is why a new recipe wasn't tried - sorry folks! So this week I'm going to cook 2 things so as to "catch up."
Last night I cooked - Chicken Breasts Stuffed with Spinach and Goat Cheese. I've never cooked with goat cheese before, but I've loved it when I've eaten it, so I was excited to use it in this recipe. Unfortunately for me my stuffed chicken turned out to be more of a "roll" which was fine. I just hadn't bought the right thickness of chicken.
Chicken Breasts Stuffed with Spinach and Goat Cheese (this is a South Beach Diet recipe - hey, I said I would be trying all different kinds of things).
Time: 30 minutes
4 teaspons extra-virgin olive oil, divided
2 garlic cloves, minced
1 (1/2 pound) bunch spinach, tough stems removed
4 (6-ounce) boneless, skinless chicken breasts
4 ounces low-fat goat cheese
Salt and freshly ground black pepper
Special equipment: Wooden toothpicks
Heat oven to 400 degrees.
Heat 2 teaspoons of the oil in a large ovenproof skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in spinach and cook, stirring constantly, until spinach is wilted and liquid evaporates, about 2 minutes. Season well with salt and pepper and transfer to a late. Wipe skillet dry with paper towels.
Beginning at the thickest end of 1 chicken breast, carefully insert a sharp knife into the center and cut a pocket as evenly as possible, leaving a 1-inch border on three sides. Repeat with remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese and spinach. Seal each with two toothpicks and season outside with salt and pepper.
Heat remaining oil in the same skillet over medium-high heat. Add chicken and cook, turning once, until well browned on both sides, about 3 minutes perside. Transfer the skillet to the oven and bake until juices run clear, about 8 minutes. Serve hot.
*(For my variation, I just flattened the chicken breats, spread the spinach and goat cheese on top. I then rolled the chicken and secured with the toothpicks. Follow the rest of the instructions, minus baking it in the oven. It was just as delicious!)
I really loved this meal - I thought it was incredibly flavorful and the goat cheese was so yummy! I'm definitely going to look for more recipes that call for it. Bon Appetite!