Tender and juicy baked stuffed chicken breasts are filled with goat cheese, spinach and sun-dried tomatoes for a meal that's beautiful to look at and delicious to eat!
"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.
For other stuffed chicken breasts, try Antipasto Stuffed Chicken Breasts and Grilled Spinach Artichoke Stuffed Chicken Breasts.
Preheat oven to 375 degrees F.
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.
Insert a knife into the thickest part of each chicken breast and cut a pocket 2 to 3 inches long.
Stuff each chicken breast with ¼ of the filling. Rub the chicken breasts with the olive oil and season with salt and pepper.
Heat a large nonstick, ovenproof skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side.
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:
Cookin' Canuck's Spicy Chicken Thigh Recipe with Cucumber Avocado Salsa
Cookin' Canuck's Asian Quesadilla with Chicken, Zucchini & Hoisin Sauce
Skinnytaste's Cajun Chicken Pasta on the Lighter Side
Inspired Edible's Balsamic Poached Chicken
Goat Cheese Stuffed Chicken Breasts
- ½ cup goat cheese softened
- ¼ cup sun-dried tomatoes not packed in oil, chopped
- 1 ½ cups packed fresh spinach leaves, thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 boneless skinless chicken breasts (5 ounces each)
- 2 teaspoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground pepper
- Preheat oven to 375 degrees F.
- 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.
- Insert a knife into the thickest part of each chicken breast and cut a pocket 2 to 3 inches long.
- Stuff each chicken breast with ¼ of the filling.
- Rub the chicken breasts with the olive oil and season with salt and pepper.
- Heat a large nonstick, ovenproof skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side.
- 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.
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We made these for guests over the weekend and everyone loved them. I was nervous because I've never made something that looks this fancy, but they were actually pretty easy.
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!
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.
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!
This was easy to make and very good!!
YUMMY!! loved this and oh so simple ... having the WW points was a BIG plus
Thanks for a great quick easy recipe.
France @ Beyond The Peel
Lovely recipe Dara. It's a simple everyday dish that is beautiful enough to entertain!
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!
Kelly Senyei | Just a Taste
I absolutely love anything involving goat cheese, and this looks like the perfect weeknight meal. Thanks for sharing!
Jen @ Savory Simple
Yes, this will be happening soon in my kitchen.