Goat Cheese and Spinach Stuffed Chicken

• Chicken and Stuffing

  • 3 skinless chicken breasts

  • 1 1/2 cups fresh spinach, chopped

  • 1/3 cup sun-dried tomatoes, chopped

  • 1/2 cup crumbled goat cheese

  • 4 oz cream cheese, softened

  • 1 tsp garlic salt

  • 1/2 tsp seasoned salt

  • 1 Tbsp lemon zest

  • Salt and paprika, for seasoning chicken

  • 1/2 cup oil, for browning chicken

  Sauce

  • 4 Tbsp butter

  • 1 shallot, chopped

  • 1/2 cup white wine

  • 2 Tbsp lemon juice

  • Pan drippings from chicken

  Directions

  1. Prepare the stuffing: In a bowl, combine the chopped spinach, sun-dried tomatoes, goat cheese, softened cream cheese, garlic salt, seasoned salt, and lemon zest. Mix well.

  2. Prepare the chicken: Slice each chicken breast through the center to create a pocket for the stuffing. Place chicken between sheets of parchment paper and gently pound with a meat mallet to tenderize.

  3. Season the chicken: Season both sides of each chicken breast with salt and paprika.

  4. Stuff the chicken: Spoon the spinach and goat cheese mixture into the center of each chicken breast. Secure each breast with 2 toothpicks.

  5. Brown the chicken: Heat 1/2 cup oil in a skillet until hot. Gently place the stuffed chicken breasts in the pan and brown on both sides.

  6. Transfer to baking dish: Place the browned chicken breasts in a 9x13-inch glass baking dish.

  7. Prepare the sauce: Using the drippings from the chicken, add 4 tablespoons of butter and 1 chopped shallot to the skillet. Cook until the shallot is tender.

  8. Add wine and lemon: Pour in 1/2 cup white wine and 2 tablespoons lemon juice. Stir and cook until the sauce is hot and has thickened.

  9. Bake: Pour the sauce over the chicken breasts. Bake at 375°F for approximately 28 minutes, or until the internal temperature of the chicken reaches 165°F.

  10. Serve and enjoy! Remove toothpicks before serving.