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

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.

The chicken:

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 1/4 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.

Ingredients

The filling:
• 1/2 cup goat cheese, softened
• 1/4 cup sun-dried tomatoes (not packed in oil), chopped
• 1 1/2 cups (packed) fresh spinach leaves, thinly sliced
• 1/4 tsp salt
• 1/4 tsp pepper
The chicken:
• 4 boneless, skinless chicken breasts (5 oz. each)
• 2 tsp olive oil
• 1/2 tsp salt
• 1/2 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:
3. Insert a knife into the thickest part of each chicken breast and cut a pocket 2 to 3 inches long.
4. Stuff each chicken breast with 1/4 of the filling.
5. Rub the chicken breasts with the olive oil and season with salt and pepper.
6. Heat a large nonstick, ovenproof skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side.
7. Place the skillet in the oven and bake until the chicken is just cooked through, 10 to 12 minutes.
8. Remove the chicken from the pan and let it rest for 10 minutes. Slice and serve.

source :chicken-

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