Okay CB, here's my pic of a dinner with goat cheese!
Spinach Goat Cheese Stuffed Chicken
4 boneless/skinless chicken breasts
1 container of Chavre Goat Cheese
1 C frozen spinach, thawed and squeezed
1 TBSP chopped garlic
2 TBSP sun-dried tomatoes, chopped
salt and pepper
olive oil
Preheat the oven to 450 degrees.
Cut a pocket in each chicken breast or pound each one flat to about 1/2 inch thick, salt and pepper them. Mix the spinach, cheese, garlic, and tomatoes together. Using a pastry bag or large zipper bag with the corner cut off, pipe the mixture into the chicken pockets or onto half of a pounded breast. Secure the holes with toothpicks, folding the pounded ones over to enclose the cheese.
Heat the oil in an oven-proof skillet over medium-high heat until rippling. Add the chicken and sear on the first side for about 4 minutes, then flip them. Place the whole pan into the oven and bake for around 7-10 minutes or until the chicken is cooked thru, depending on the size of the pieces. When done, remove the chicken and pour any juices over it. Let it rest before eating.
I make a little pan sauce for this sometimes.
Pan Sauce
To the juices, add-
1/2 C chicken broth
1 TBSP sun-dried tomato/garlic mix
Bring to a boil scraping the pan to get the yummy stuck bits, and pour over the meat before serving.
3 comments:
Yummmmmm it looks good! whats next to the carrots?
Yours looks sooo much better than mine!
DD- I boiled some WW pasta and tossed it with Blue Bonnet Light, parsley, and garlic. It was really good and went very well with the sauce.
CB- Did you just bake the chicken, or did you saute it too? I did both. That's why it has so much color (I even broiled it a bit to brown it more).
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