Do you want your dinner to look like you’ve been in the kitchen all day?? This will be a meal in itself with spinach for vegetable smothered in goat cheese and a crunchy texture as you bite into this delicious piece of chicken
Watch Chef Debee making Spinach and Goat Cheese Stuffed Chicken Breast on YouTube
Bake: 425 degrees Time: 25-30 minutes
Ingredients
2 chicken breast halves
12 oz bag fresh spinach OR 1 package frozen cut spinach
3 ounces goat cheese crumbled
1 teaspoon basil crushed
3 cloves garlic chopped for spinach
1 clove garlic chopped for Panko bread crumbs
3/4 cup Panko bread crumbs
4 tablespoons butter melted
salt and pepper to taste
Directions
1. Cut chicken breasts into two pieces, from top to bottom giving you a total of 4 pieces
2. Salt and pepper top and bottom of each piece of chicken
3. With a sharp knife, cut each section into a pocket opening
4. Saute the spinach in a little olive oil with the 3 chopped garlic cloves until softened, cool and set aside
5. Put melted butter and 1 chopped garlic clove in a dish and add the Panko and stir until crumbs are all coated
6. Open pocket of chicken breast and spoon in some spinach and then add some goat cheese and do it again
7. Repeat until all 4 are stuffed, you will NOT use all the spinach
8. Place in an oiled glass baking dish and then spoon the crumb mixture on top of each piece molding with hand
9. Drizzle each with olive oil and bake in pre-heated 425 degree oven for 25-30 minutes or until internal temp is 165 degrees