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 came here to read your Daring Bakers post, but was interested in this recipe. It sounds great and I have some plantains to use up, so I might try to make this soon!
I MUST try this recipe! I have always been afraid of trying to make ropa vieja…I’m afraid it won’t taste as good as the stuff from back home.
Steph – you should try it and let me know how authentic it tastes.
sounds great and I have some plantains to use up.
That sounds so delicious.