Goat Cheese Stuffed Chicken

Wednesday, November 7, 2007

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.

Family Favorites, Main Meal, Poultry

3 comments »

6 Responses to “Spinach with Pan Roasted Red Peppers and Goat Cheese”

#
1

ellysaysopa — January 17, 2011 at 6:58 pm

Looks delicious! Glad you liked it, and love the goat cheese swap. 🙂
#
2

kitchenmisfit — January 18, 2011 at 2:45 am

This looks great! I love spinach and this is a nice twist!
#
3

Daisy — January 18, 2011 at 2:30 pm

what a bright tasty looking dish!
#
4

Shannon — January 18, 2011 at 7:39 pm

love those pictures, so bright! and definitely a delicious dish, so much of my favorite things 🙂
#
5

wgfoodie — January 22, 2011 at 2:35 pm

Mmm spinach and goat cheese. One of the best combos… EVER. haha 🙂
#
6

sheila @ Elements — January 22, 2011 at 6:44 pm

My honey and I can’t get enough spinach, and while we’ve made something similar to what you made, we’ve never tried it with the pan roasted peppers. That sounds like the perfect addition!!! I just know I’d love it! 🙂