Spinach And Goat Cheese Stuffed Chicken Breast

Name: Spinach And Goat Cheese Stuffed Chicken Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts, pounded thin; 1/2 cup goat cheese (such as chevre); 1 (10 ounce) box frozen spinach, thawed and drained; 1 small onion, diced; 2 cups chicken broth; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1/2 cup flour; 2 garlic cloves, minced; 1 teaspoon red pepper flakes; 1/4 cup fresh parsley, chopped; 2 teaspoons dried thyme; 4 tablespoons roasted red peppers, diced; 3/4 teaspoon salt; 1 teaspoon pepper; 12 toothpicks

Servings: persons

4 chicken breasts, pounded thin
1/2 cup goat cheese (such as chevre)
1 (10 ounce) box frozen spinach, thawed and drained
1 small onion, diced
2 cups chicken broth
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 cup flour
2 garlic cloves, minced
1 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped
2 teaspoons dried thyme
4 tablespoons roasted red peppers, diced
3/4 teaspoon salt
1 teaspoon pepper
12 toothpicks

1
Preheat oven to 300.
2
In a bowl, mix spinach, goat cheese, lemon zest, 1/2 teaspoons salt and pepper until well combined.
3
Lay pounded chicken breast out and place 1/4 of cheese mixture on top. Roll chicken breast and secure with toothpicks (I usually use about 3 each piece).
4
Dredge chicken in flour and brown on all sides in heated skillet.
5
Remove chicken and place in oven while completing dish.
6
Add 2 tbs. oil in skillet and add garlic, onion, thyme, 1/8 teaspoons salt and red pepper flakes. Cook 3-4 minute then add 1 tbs. flour. Cook 1 minute more.
7
Whisk in stock and cook 4-5 minute until thickened.
8
Add lemon juice, parsley and roasted peppers.
9
When plating, slice each breast about 1/2 inches thick and spoon sauce on top.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 chicken breasts, pounded thin, 1/2 cup goat cheese (such as chevre), 1 (10 ounce) box frozen spinach, thawed and drained, 1 small onion, diced, and more.

Yes, Spinach And Goat Cheese Stuffed Chicken Breast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach And Goat Cheese Stuffed Chicken Breast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions