These stuffed chicken breasts are so tender, juicy and absolutely delicious! Rich in garlic and the spinach and goat cheese adds a richness and lots of flavour. A meal that will definitely impress your family!
Spinach and Goat Cheese Stuffed Chicken Breasts
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4-5 cremini mushrooms, chopped
- 1/2 red pepper, diced
- 1/2 tsp dried basil
- 1 1/2 cups fresh spinach (8 oz. frozen)
- salt and pepper to season
- 2 oz (1/2 cup) goat cheese (feta cheese is an option)
- 2 tbsp Parmesan cheese
- 4 chicken breasts (hormone/antibiotic free)
- 1/2 tsp salt for seasoning
- 1/2 cup all -purpose flour
- 1 egg, beaten
- 4 tbsp milk
- 1/2 cup bread crumbs
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a skillet, over medium heat. Add garlic, mushrooms and red pepper, basil and sauté for about 3-5 minutes, until mushrooms are cooked.
- Add spinach and cook for about 2 minutes or until spinach has soften. Season with salt and pepper. Remove from heat and set aside.
- Place each chicken breast between plastic wrap and pound to ½ inch thickness using a meat mallet or small heavy pot. Season with salt.
- Spread the goat cheese (crumb feta cheese), sprinkle with Parmesan cheese, divide the spinach mixture evenly. Carefully, roll the breast and tuck in the sides and secure with wooden toothpicks. If some of the filling starts to fall out, carefully tuck it in and use another toothpick to secure the edges.
- Start coating each chicken breast with flour then evenly coat with beaten egg and milk mixture and then bread crumbs. Firmly pat the bread crumbs.
- Coat baking dish with olive oil, and lay one side of chicken breast in the oil to coat and turn coated side up and do the same for the other chicken breasts. If needed, add more olive oil to the baking dish before putting in the oven.
- Bake for about 40 minutes, until chicken is cooked and breading is golden in colour.
With this recipe I added ingredients I had on hand. In the past when I’ve made stuffed chicken breasts, my favorite ingredients I included were sun-dried tomatoes, feta, spinach, fresh basil and lots of garlic! I would say I really liked that combination. I think it’s important to add colour to your recipe/dish. Pesto is another favorite of mine. Artichoke with a nice cheese and again adding colour, spinach and red pepper is another combination that blends well.
Somehow it looks even more appetizing when some of the ingredients are released from the chicken breasts after it’s cooked. In my opinion, it looks authentic and mouth watering. Lightly golden crust adds texture and flavour. I decided to add a crust to this recipe. It’s an additional step you don’t have to do to create a delicious stuffed chicken breast.
Serve it up with some roasted rosemary potatoes and brussels sprouts, broccoli or spinach salad. Enjoy!
