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. 
Yum, it looks fantastic. My DH loves AB, too. Guess I’ll be looking over my book again, it’s so big that sometimes I forget what recipes are in there. Thanks for the reminder. 😉
This does sound simple and delicious. I was watching an old episode of Barefoot Contessa and she showed how to butterfly a chicken and grill it. All these yummy butterlied chicken ideas coming my way. Maybe it’s a sign I should make it very soon 🙂
Butterflying is easy and awesome. Highly recommended….
I have yet to butterfly a chicken but I really should try it – I hear it is great for grilling or pan roasting quickly too!
Yum! I love Alton Brown! I’ve just finished tagging one of his cookbooks. Every page has a flag on it =D
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