Goat Cheese and Spinach Stuffed Chicken

Meal Type: main

Servings: 2

Prep Time: 30m

Cook Time: 20m

Calories: 347

steak image

Ingredients

  • 1-1/2 cups fresh spinach, chopped
  • 1/3 cup julienned soft sun-dried tomatoes (not packed in oil), chopped
  • 1/4 cup crumbled goat cheese
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper, divided
  • 1/4 teaspoon salt, divided
  • 2 boneless skinless chicken breasts (6 ounces each)
  • 1 tablespoon olive oil, divided
  • 1/2 pound fresh asparagus, trimmed
  • Aged balsamic vinegar or balsamic glaze, optional

Instructions

  1. Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt.
  2. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks.
  3. In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes.
  4. Meanwhile, toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt; add to skillet in oven. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.

Reference

https://www.tasteofhome.com/recipes/goat-cheese-and-spinach-stuffed-chicken/