Goat Cheese Stuffed Chicken
We had some friends from college in town and I wanted to make something to knock their socks off. I made my bruschetta for an appetizer and followed with this salad and the goat cheese stuffed chicken. Everyone loved it. We’ll definitely be making this again.
Goat Cheese Stuffed Chicken (adjusted, original recipe from Pleasure Cooker) – serves 4
4 chicken breasts, trimmed
1 1/2 cup fresh spinach, chopped
1/2 cup sun-dried tomatoes, chopped
6 oz herbed goat cheese
thyme
salt
pepper
Preheat oven to 350. Mix the spinach, sun-dried tomatoes, and goat cheese.
Cut a pocket in the chicken and stuff with cheese mixture. Sprinkle salt, pepper, and thyme on one side of chicken. Lay chicken seasoned side down, in an oven-proof skillet with a tablespoon of olive oil heated on medium-high.
Cook 5 minutes on each side (when you flip, season other side) until browned. Finish chicken in oven, about 20 minutes or until cooked through.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I was at Jen’s over the 4th of July and she made the Summer Salsa Recipe and it was great!!
This looks amazing!!! I can’t wait to try it; I always make our own guacamole dip. Not sure why you said to add the avocado at the end unless it is because sometimes it changes color with oxidation (like apples and bananas). Since I make guacamole all the time, here’s a tip I discovered: if you put the avocado seed in with it, the sliced avocado will not change colors. Just take the seed out before serving 🙂
Adena @ FriendshipAlley(dot com)