Mar 6
2013

Stuffed Chicken Breast Recipe with Goat Cheese, Sun-Dried Tomatoes & Spinach

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Stuffed Chicken Breast Recipe with Goat Cheese, Sun-Dried Tomatoes & Spinach #recipe #chicken

“I don’t get it, Mum. How did you get you the cheese, spinach and stuff inside of the chicken?” They were amazed and baffled, clearly convinced that their mum was some sort of culinary magician. Yep, I had them fooled.

As tempting as it was to perpetuate the super-mum persona, I took the maternal high road and showed the boys just how easy it is to stuff a chicken breast.

The possibility for stuffings are absolutely endless. Truly, rummage around in your fridge and you’re bound to come up with at least two things that work together.

After making the Farro Salad with Sun-Dried Tomatoes, Spinach and Cashews last week, I had a couple of ingredients that just begged to be used. All it took was a little goat cheese to bind together the chopped spinach and sun-dried tomatoes. Cut a slit in each chicken breast, scoop in the stuffing and pan-fry and bake the chicken. You have a savory, healthy dish that is worthy of a dinner party.

If you like, serve an herb yogurt sauce alongside the chicken. Just chop up some fresh herbs, such as basil, and stir them into some plain non-fat Greek yogurt, along with a squeeze of lemon juice.

Don’t forget to link-up your favorite quinoa recipes on the post, How to: Freeze Quinoa. I’ll be featuring my five favorites at the end of the week.

The recipe:

Preheat oven to 375 degrees F.

The filling:

In a medium bowl, combine the goat cheese, sun-dried tomatoes, spinach, salt and pepper. Combine by pressing down on the mixture with the back of a fork several times.

The chicken:

Insert a knife into the thickest part of each chicken breast and cut a pocket 2 to 3 inches long.

Stuffed Chicken Breast Recipe with Goat Cheese, Sun-Dried Tomatoes & Spinach #recipe #chicken

Stuff each chicken breast with 1/4 of the filling. Rub the chicken breasts with the olive oil and season with salt and pepper.

Stuffed Chicken Breast Recipe with Goat Cheese, Sun-Dried Tomatoes & Spinach #recipe #chicken

Heat a large nonstick, ovenproof skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side.

Stuffed Chicken Breast Recipe with Goat Cheese, Sun-Dried Tomatoes & Spinach #recipe #chicken

Place the skillet in the oven and bake until the chicken is just cooked through, 10 to 12 minutes.

Remove the chicken from the pan and let it rest for 10 minutes. Slice and serve.

Other chicken recipes:

Fantastic Chicken Recipes
Cookin’ Canuck’s Spicy Chicken Thigh Recipe with Cucumber Avocado Salsa
Cookin’ Canuck’s Asian Quesadilla with Chicken, Zucchini & Hoisin Sauce
The Hot Plate’s Wild Rice Chicken Skillet
Skinnytaste’s Cajun Chicken Pasta on the Lighter Side
Inspired Edible’s Balsamic Poached Chicken

Stuffed Chicken Breast Recipe with Goat Cheese, Sun-Dried Tomatoes & Spinach
 
Prep time
Cook time
Total time
 
From the kitchen of Cookin Canuck. www.cookincanuck.com
Serves: Serves 4
Ingredients
The filling:
  • ½ cup goat cheese, softened
  • ¼ cup sun-dried tomatoes (not packed in oil), chopped
  • 1½ cups (packed) fresh spinach leaves, thinly sliced
  • ¼ tsp salt
  • ¼ tsp pepper
The chicken:
  • 4 boneless, skinless chicken breasts (5 oz. each)
  • 2 tsp olive oil
  • ½ tsp salt
  • ½ tsp ground pepper
Instructions
The filling:
  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, combine the goat cheese, sun-dried tomatoes, spinach, salt and pepper. Combine by pressing down on the mixture with the back of a fork several times.
The chicken:
  1. Insert a knife into the thickest part of each chicken breast and cut a pocket 2 to 3 inches long.
  2. Stuff each chicken breast with ¼ of the filling.
  3. Rub the chicken breasts with the olive oil and season with salt and pepper.
  4. Heat a large nonstick, ovenproof skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side.
  5. Place the skillet in the oven and bake until the chicken is just cooked through, 10 to 12 minutes.
  6. Remove the chicken from the pan and let it rest for 10 minutes. Slice and serve.
Notes
Calories 254.2 / Total Fat 11.4g / Saturated Fat 4.4g / Cholesterol 87.8mg / Sodium 555.8mg / Total Carbohydrates 2.0g / Fiber 0.5g / Sugars 1.2g / Protein 34.7g / WW (Old Points) 6 / WW (Points+) 6
Nutrition Information
Serving size: 1 stuffed chicken breast Calories: 254.2 cal (complete nutritional info listed below) Fat: Total 11.4g / Saturated Fat 4.4g

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{ 30 comments… read them below or add one }

1 Robyn Stone | Add a Pinch March 6, 2013 at 6:09 am

This chicken looks so delicious, Dara! You had me at goat cheese!!! xoxo

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2 Vicki @ WITK March 6, 2013 at 7:05 am

Definitely a winner with all this goat cheese inside! This sounds like something I could get the picky eater at my house to eat!

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3 Deborah March 6, 2013 at 8:00 am

This sounds amazing, and I don’t even love goat cheese!

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4 Erin @ The Spiffy Cookie March 6, 2013 at 8:07 am

They don’t have to know it isn’t magic ;-)

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5 Bev @ Bev Cooks March 6, 2013 at 8:33 am

Fa.bu.l.ou.s.

I want it !

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6 Alison @ Ingredients, Inc. March 6, 2013 at 9:17 am

looks and sounds GREAT

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7 Barbara | Creative Culinary March 6, 2013 at 9:30 am

Your Canadian is showing…Mum. :)

I love every single separate ingredient; putting them together in chicken? Yes, please.

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8 Anna @ Crunchy Creamy Sweet March 6, 2013 at 9:40 am

I want this for dinner! Love stuffed chicken breasts!

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9 Stephanie @ Girl Versus Dough March 6, 2013 at 9:49 am

Oh YUM! I love this idea!

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10 Laura (Tutti Dolci) March 6, 2013 at 10:38 am

Love these flavors, Dara! I want this for dinner too!

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11 Amanda March 6, 2013 at 2:23 pm

This sounds so amazing… I just love your palate and how you make food!

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12 Lail | With A Spin March 6, 2013 at 3:25 pm

The flavors sound delicious!

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13 carolinaheartstrings March 6, 2013 at 5:35 pm

Love goat cheese and now I have a great recipe to try it in. Thanks for sharing this one!

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14 Heidi @foodiecrush March 6, 2013 at 6:19 pm

Slicing those little pockets is always the death of my stuffed chickens, either too depp or not deep enough. But one of my faves for sure! Glad you fooled those boys with your Harry Potter magic.

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15 kirsten@FarmFreshFeasts March 6, 2013 at 7:17 pm

Dara,
This chicken looks so good, I wish I could reach through the computer. Inspired combination to stuff the breast with!
That came out so wrong.

Nice job on dinner–you really are a magician!

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16 ashley - baker by nature March 6, 2013 at 7:52 pm

I am so smitten with this meal! I’m not really a chicken eater, but if it’s stuffed with all those awesome ingredients I think my tune would change like *that!

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17 Shar|Tickled Red March 6, 2013 at 9:23 pm

This looks and sounds soooo good! Patch will love this recipe, he’s my chicken boy :D

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18 Erika @ The Hopeless Housewife March 6, 2013 at 10:38 pm

This is just gorgeous.

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19 Kevin @ Closet Cooking March 7, 2013 at 4:07 am

This chicken is just packed with so much flavour!

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20 marla March 7, 2013 at 6:36 am

This is such a great recipe Dara ~ I LOVE when my kids ask questions like that. Ahhhhh the innocence and memories ;)

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21 Jen @ Savory Simple March 7, 2013 at 6:41 am

Yes, this will be happening soon in my kitchen.

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22 Kelly Senyei | Just a Taste March 7, 2013 at 7:55 am

I absolutely love anything involving goat cheese, and this looks like the perfect weeknight meal. Thanks for sharing!

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23 Monet March 7, 2013 at 11:23 am

I love stuffed chicken, but I never make it. This recipe makes me want to stop at the grocery store on the way home! Thank you for sharing such a delicious recipe. I can’t wait to give it a try. I hope you are having a beautiful day!

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24 France @ Beyond The Peel March 7, 2013 at 11:39 am

Lovely recipe Dara. It’s a simple everyday dish that is beautiful enough to entertain!

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25 Dianne March 18, 2013 at 2:54 pm

YUMMY!! loved this and oh so simple … having the WW points was a BIG plus
Thanks for a great quick easy recipe.

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26 Tamara April 6, 2013 at 7:05 pm

This was easy to make and very good!!

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27 Simone May 22, 2013 at 6:50 am

So, I ended up altering this recipe “drastically” because of the supplies in the house, but the hunger to make this recipe. I went with the same scheme but used Feta, arugula, and roasted red peppers and seasoned the outside of the chicken with some sun-dried tomato basil seasoning.

Served it with rice and broccoli and my husband ate it all up!

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28 marni July 13, 2013 at 4:19 am

Love the recipe and intend making it tonight. Just have a little problem in that although chicken is shown by weight other ingredients are using cup measurements which I find difficult as I dont have american cups (I live in France) and use scales for all my cooking and baking.

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29 Shay January 6, 2014 at 8:43 pm

I made this exactly as put forth. The only addition…….I steamed cauliflower, garlic, spinach, tablespoon of butter and 1/2 cup of milk, making a puree to then pour over the chicken breasts upon serving. Let us talk, healthy and YUMMY experience. Thanks!

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