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Recipe: Tasty Chicken stuffed with spinach and goat cheese

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Chicken stuffed with spinach and goat cheese. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks. Sprinkle both sides of the chicken breasts with salt and pepper, and place breasts skin-side down on a flat surface.

Chicken stuffed with spinach and goat cheese A simple stuffed chicken breast with spinach, goat cheese and walnuts. As a side I made shiitake, and baby bella mushrooms using the remaining sauce as a gravy. Goat cheese & spinach stuffed chicken breast make an amazing low carb and keto-friendly dinner! You can cook Chicken stuffed with spinach and goat cheese using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken stuffed with spinach and goat cheese

  1. It's of Extra Virgin Olive Oil.
  2. Prepare of Garlic clove (minced).
  3. It's of Spinach, hard stems removed.
  4. You need of (6 oz) thick chicken breast, skinless and boneless.
  5. You need of Low-fat goat cheese (crumbled is great).
  6. It's of Salt and pepper to taste.

Spread the cutlets with soft creamy goat cheese and then sprinkle with freshly chopped spinach. …then roll, place seam side down and pop in the oven. That's all there is to it! While the chicken is baking, prepare the asparagus by brushing with olive oil and seasoning, then place next to the chicken the last ten minutes of baking. Stuff each slit with spinach/goat cheese mixture.

Chicken stuffed with spinach and goat cheese step by step

  1. Preheat oven 400°F.
  2. In large skillet cook oil and garlic for 1 minute.
  3. Add spinach and cook until it wilts and water evaporates. (about 2-4 minutes).
  4. Season with salt and pepper and transfer to plate. Towel out skillet.
  5. Remove excess fat from chicken and butterfly cut it. Evenly fill with spinach and cheese. Then seal the chicken.
  6. Season outside with salt and pepper..
  7. Transfer to baking dish and cook for 25 min, broil on high for a few minutes before taking out of the oven.

Generously salt and pepper top of chicken breast and season with paprika. Sprinkle ¼ of the mozzarella cheese among each chicken breast. Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese and spinach. Pull the skin over as much of the meat as. In a medium size bowl, mix the goat cheese and the cream cheese together until smooth.

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