Visiting my friend Claire in Chicago last weekend got me thinking a lot about college. I can’t believe it’s been almost 2 years since I left UNC! That nostalgia lead me to cooking an old favorite from our Wednesday night dinners. This stuffed chicken with spinach, goat cheese and sundried tomatoes is a new spin on an old, classic favorite.
Sun-dried Tomato, Goat Cheese and Spinach Stuffed Chicken
- 2 boneless, skinless chicken breasts, the fatter the better
- 2 tsp olive oil
- ½ cup honey goat cheese, softened (great with regular goat cheese too!)
- ¼-½ cup sun-dried tomatoes (I bought the dried, pre-Julianne cut version)
- 1-2 cups fresh spinach leaves, torn into pieces
Let's Get Cookin'
Preheat the oven to 375F.
While the oven heats, combine goat cheese, sundried tomatoes, and torn spinach in a bold. Blend mixture with spoons or your hands.
Rinse chicken breasts and pat dry. Slice one “pocket” along the edges in the thickest part. Make the hole as deep and long as you can without slicing the chicken in half.
Stuff the chicken breasts with as much as the mixture as you like (in my case, it’s as much as will possibly fit) with your fingers or a spoon.
Spray an oven-safe baking dish with cooking spray and add chicken breasts. Rub olive oil on the tops and sprinkle with salt and pepper.
Bake chicken for 10-12 minutes or until cooked throughout.
When the chicken is finished, if any mixture is left, smear on the tops of chicken and let rest for 5 minutes.
Serve! Great with pasta, zucchini pasta, potatoes, asparagus, kale or just about anything else you can image.