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1.
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Preheat oven to 425 degrees F. 2.
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Soak 2 wooden skewers in hot water.
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Set aside.
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3.
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Heat 1 Tablespoon of olive oil over medium-high heat in a skillet.
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4.
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Add red pepper and shallot and cook until softened.
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5.
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Reduce heat to medium and add spinach and garlic.
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6.
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When garlic is softened and spinach is wilted, stir in goat cheese and let it melt.
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7.
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Set filling aside to cool.
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8.
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Cut a pocket into the thickest part of the chicken breasts.
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Fill with the stuffing and sew it shut with the wooden skewer.
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Or simply pull skin over the pocket.
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9.
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Thoroughly salt and pepper the outside of the chicken.
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10.
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Heat remaining oil in a skillet over high heat.
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Sear chicken, skin-side down first, until well browned.
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When chicken lifts easily from pan, flip and brown the other side.
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11.
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Set chicken aside and wipe excess oil out of the pan.
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Return chicken to skillet, place skillet in oven and cook until internal temperature reaches 160 degrees F about 25 minutes (make sure youre measuring the temperature of the chicken, not the filling).
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12.
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Remove chicken from pan and set aside.
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13.
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Put the skillet back on the burner and heat over medium high.
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Pour in 1/2 cup chicken broth and scrape up the brown bits.
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Add wine and lemon juice and allow sauce to reduce.
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14.
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When sauce has reduced by half, stir in butter.
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15.
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Pour sauce over chicken and serve.
