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1
Heat the oil in a saute pan over medium heat.
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2
Add the garlic and cook gently for 15-20 seconds, being careful not to let it color.
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3
Add the stock and immediately put the spinach in on top of it.
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4
Cook, stirring quickly, because the spinach will cook down rapidly.
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5
Season with salt and pepper.
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6
Continue to cook for about 1 minute, then remove from the heat and spread out on a cookie sheet to cool.
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7
When cool, transfer to a mixing bowl and gently combine with the goat cheese.Taste and adjust the seasoning if necessary.
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8
If making in advance, store in a tightly covered container in the refrigerator for up to 24 hours.
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9
Cover the chicken breasts, 1 at a time, with a sheet of plastic wrap and gently pound to a thickness of 1/2 inch.
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10
Season with salt and pepper.
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11
Lay each breast in the center of a clean 12 x 18- or 20-inch piece of plastic wrap.
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12
Place one-fourth of the cooled prepared filling in the center of each breast.
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13
Wrap the plastic tightly around the breast and roll up the ends, turning tighter and tighter until the breast is in a cylindrical shape; take care to keep the plastic wrap tight around the roll.
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14
Once the cylinder is formed, continue to twist the ends tightly until they are well sealed.
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15
Set aside and repeat with the other 3 breasts.
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16
If making in advance, the stuffed chicken breasts can be refrigerated for up to 24 hours or frozen for up to several days.
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17
When ready to proceed, allow to come to room temperature.
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18
To cook the chicken breasts, set a large pot of water over medium-high heat and bring to a simmer.
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19
Carefully place the wrapped chicken breasts in the water and poach for 15-16 minutes.
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20
Remove the chicken breasts with tongs and allow to rest for 5 minutes.
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21
Carefully remove the plastic, using a sharp knife for scissors.
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22
Cut the chicken on a bias into 1/2-inch-thick slices and serve.
