This goat cheese and spinach stuffed chicken breast is a simple yet highly impressive dish!
Sometimes you need a dish that’s fancy and sometimes you need a dish that’s quick and easy. How about those times when you need both? A couple of weeks ago my husband and I celebrated our 12th wedding anniversary. I have been so caught up in the business of blogging lately that I totally forgot to plan a special meal for us on the actual day. Awful I know but the cold hard truth.
We had already decided that on the weekend we would go out and celebrate. A friend told us about a new Cuban cafe on the beach with live entertainment so we thought we would go check it out. Hubby and I spent our honeymoon in Cuba so that would be extra special for us.
Goat cheese and spinach stuffed chicken breast may sound complicated but it really isn’t. First I browned the chicken on the stove-top then added the vegetables and stock, popped it in the oven. Et voila! Yet another one pot dish thanks to my cast-iron skillet. Man do I love that thing!
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Stuffing the chicken breast is the most ‘difficult’ part of the preparation but even that isn’t hard. Here are a few step by step photos of the process.
Stuffed Chicken Breast – How to
To ensure that my family gets an adequate serving of vegetables each day I often make a 100% veggie side dish. No grains, no legumes. You already know how much I love brussels sprouts from this post but I also enjoy combining different colored vegetables, that way I’m never bored.
If you’re in a pinch for time but need an impressive dish I would highly recommend this goat cheese and spinach stuffed chicken breast. My hubby and I washed it down with a glass of red wine and toasted to our anniversary and many more years to come
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Follow Natural Fit Foodie’s board Eat Clean : Main Courses on Pinterest.
- 4 boneless skinless chicken breasts halves, pounded thin
- 4 ounces /100g goat cheese at room temperature
- ¼ cup / 60g frozen spinach, thawed and drained
- salt and pepper to season
- 14oz / 393g brussels sprouts, cleaned and cut in half
- 2 carrots peeled and chopped
- 6 tablespoons olive oil
- pinch of salt
- pinch of pepper
- Preheat oven to 400ºF/200ºC.
- In a large bowl, mix brussels sprouts and carrots with olive oil until they are completely coated. Season with salt and pepper.
- Mix goat’s cheese and spinach in a bowl and set aside.
- Season chicken breasts with salt and pepper. Lay each chicken breast out and place a spoonful of cheese mixture on top.
- Roll chicken breast up and secure with kitchen twine
- Add 2 tablespoons of oil to skillet and brown chicken breasts on all sides.
- Add brussels sprouts, carrots and stock to the skillet and place skillet in the oven.