Spinach and Goat Cheese Stuffed Chicken Breast Recipe
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What You Need
1.5 pounds chicken breasts, pounded thin
4 oz of goat cheese
1 (10 ounce) box frozen spinach, thawed and drained
1 small onion, diced
1 cup chicken broth
2 tablespoons lemon juice
1.5 teaspoon lemon zest
4 oz of goat cheese
1 (10 ounce) box frozen spinach, thawed and drained
1 small onion, diced
1 cup chicken broth
2 tablespoons lemon juice
1.5 teaspoon lemon zest
olive oil ( not pictured)
1/2 cup flour
3 garlic cloves, minced
1 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped
2 teaspoons dried thyme
1 red pepper diced
1 teaspoon salt
1 teaspoon pepper
toothpicksWhat To Do
1/2 cup flour
3 garlic cloves, minced
1 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped
2 teaspoons dried thyme
1 red pepper diced
1 teaspoon salt
1 teaspoon pepper
toothpicksWhat To Do
Preheat oven to 350
In a bowl – mix spinach, goat cheese, lemon zest, salt and pepper
Place filling in the middle of each chicken breastย – roll chicken and secure with toothpicks ( might take a few)
Lightly sprinkle flour on all side of the chicken – Place chicken in a hot skillet with a little oil – brown the sides of the chicken ( of course not the side with the toothpicks)
Transfer the chicken to a oven safe casserole dish and bake till chicken is fully cooked ( cooking time will vary depending on how thick it is)
In the same skillet you browned the chicken add the oil and onion and cook for 5 minutes. Add garlic, thyme, and red pepper flakes and cook for 3 minutes. Add 1 tbs of flour – cook for one minute
Whisk in stock and cook for 5 minutes – should get thick. Add lemon juice, parsley and roasted peppers
Spoon sauce over cooked chicken and serve.
Enjoy!
Recipe Adapted from HERE
Spinach and Goat Cheese Stuffed Chicken Breast Recipe
Ingredients
- 1.5 pounds chicken breasts, pounded thin
- 4 oz of goat cheese
- 1 (10 ounce) box frozen spinach, thawed and drained
- 1 small onion, diced
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1.5 teaspoon lemon zest
- olive oil ( not pictured)
- ½ cup flour
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes
- ¼ cup fresh parsley, chopped
- 2 teaspoons dried thyme
- 1 red pepper diced
- 1 teaspoon salt
- 1 teaspoon pepper
- toothpicks
Instructions
- Preheat oven to 350
- In a bowl - mix spinach, goat cheese, lemon zest, salt and pepper
- Place filling in the middle of each chicken breast - roll chicken and secure with toothpicks ( might take a few)
- Lightly sprinkle flour on all side of the chicken - Place chicken in a hot skillet with a little oil - brown the sides of the chicken ( of course not the side with the toothpicks)
- Transfer the chicken to a oven safe casserole dish and bake till chicken is fully cooked ( cooking time will vary depending on how thick it is)
- In the same skillet you browned the chicken add the oil and onion and cook for 5 minutes. Add garlic, thyme, and red pepper flakes and cook for 3 minutes. Add 1 tbs of flour - cook for one minute
- Whisk in stock and cook for 5 minutes - should get thick. Add lemon juice, parsley and roasted peppers
- Spoon sauce over cooked chicken and serve.
- Enjoy!