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
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

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!

Recipe Adapted from HERE

Spinach and Goat Cheese Stuffed Chicken Breast Recipe

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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

  1. Preheat oven to 350
  2. In a bowl - mix spinach, goat cheese, lemon zest, salt and pepper
  3. Place filling in the middle of each chicken breast - roll chicken and secure with toothpicks ( might take a few)
  4. 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)
  5. 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)
  6. 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
  7. Whisk in stock and cook for 5 minutes - should get thick. Add lemon juice, parsley and roasted peppers
  8. Spoon sauce over cooked chicken and serve.
  9. Enjoy!