Tuesday, January 14, 2014

Roasted Stuffed Chicken Breasts

Difficulty: Easy
Prep Time: 10 min
Cook Time: 20 min
Yield: 4
Rating: 10/10

Olive oil
4 large boneless, skinless chicken breasts
10 oz bag frozen chopped spinach, thawed*
4 oz log goat cheese, cut into 8 rounds
8 oil-packed sun-dried tomato halves
Salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees F.  Line a baking sheet with foil and lightly coat it with cooking spray.  

Carefully cut each breast almost in half horizontally, leaving about 1/2 inch of meat uncut.  Peel back the top half clam shell-style.  Set aside.

Place the thawed spinach in the center of a kitchen towel and twist it tightly around it.  Over the sink, squeeze the spinach to remove any water.*

Spread a quarter of the spinach over the bottom half of each breast, them top with 2 rounds of goat cheese and 2 sun-dried tomato halves.  Flip the top half of the chicken breast over the fillings.  (If you overstuff, use a toothpick to hold the breast halves together.)

Drizzle the chicken lightly with olive oil, then season with salt and pepper.  Bake for 20 minutes, then increase heat to broil.  Watching it carefully to prevent burning, broil the chicken for 5 minutes, or until lightly browned.

* I often used fresh spinach leaves rather than frozen.


Original recipe credit: J.M. Hirsch, Associated Press
Modified by: Teishi Kennedy, iburnedit.blogspot.com

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