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Per serving
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- 1
Mix the filling
Preheat the oven to 400F. In a small bowl, combine the chopped spinach, chopped sun-dried tomatoes, crumbled goat cheese, minced garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt.
- 2
Stuff the chicken
Cut a pocket horizontally into the thickest part of each chicken breast. Pack the spinach mixture inside and secure the opening with toothpicks.
- 3
Sear, then bake
In an 8-inch cast-iron or ovenproof skillet, heat 1-1/2 teaspoons olive oil over medium heat. Brown the chicken on each side, then transfer the skillet to the oven and bake for 10 minutes.
- 4
Add asparagus and finish
Toss the asparagus with the remaining 1-1/2 teaspoons olive oil, 1/4 teaspoon pepper and 1/8 teaspoon salt. Add it to the skillet in the oven. Bake until a thermometer inserted in the chicken reads 165F and the asparagus is tender, 10-15 minutes longer. Discard the toothpicks and, if you like, drizzle with balsamic glaze before serving.
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Goat Cheese and Spinach Stuffed Chicken
Created by: MacroMeals
Ingredients
- 1 1/2 cup fresh spinach
- 1/3 cup sun-dried tomatoes
- 1/4 cup goat cheese
- 2 garlic cloves
- 1/2 tsp pepper
- 1/4 tsp salt
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1/2 lb asparagus
- balsamic glaze, optional
Instructions
- Mix the fillingPreheat the oven to 400F. In a small bowl, combine the chopped spinach, chopped sun-dried tomatoes, crumbled goat cheese, minced garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt.
- Stuff the chickenCut a pocket horizontally into the thickest part of each chicken breast. Pack the spinach mixture inside and secure the opening with toothpicks.
- Sear, then bakeIn an 8-inch cast-iron or ovenproof skillet, heat 1-1/2 teaspoons olive oil over medium heat. Brown the chicken on each side, then transfer the skillet to the oven and bake for 10 minutes.
- Add asparagus and finishToss the asparagus with the remaining 1-1/2 teaspoons olive oil, 1/4 teaspoon pepper and 1/8 teaspoon salt. Add it to the skillet in the oven. Bake until a thermometer inserted in the chicken reads 165F and the asparagus is tender, 10-15 minutes longer. Discard the toothpicks and, if you like, drizzle with balsamic glaze before serving.