I realized the other day that I very rarely cook with chicken breasts. It’s not that I don’t like them, it’s just that I find the thighs and even more so, the wings, much more versatile and fun to prepare. When I’m trying to eat healthy while dining out, a chicken breast sandwich is usually my go-to, so I figured I would show the breast some love and feature it on my blog.
Carissa loves goat cheese, so I decided to start there. The spinach and mushrooms followed suit shortly thereafter and before I knew it, I had a pretty good looking recipe going on in my head. I stuffed and breaded the breasts the night before, so the following night, all I had to do was pop the chicken in the oven. After the chicken was done cooking, I quickly made a rich and tangy sauce, that I balanced with some vinegar, for a hit of acid to round it all out.
If you like goat cheese, you will LOVE this recipe. Simple, mostly healthy and satisfying.
Spinach and Goat Cheese Stuffed Chicken
- 1/3 cup chopped baby spinach
- 1/2 cup goat cheese
- 1/2 cup sliced mushrooms
- Kosher salt
- Freshly ground black pepper
- 4 boneless, skinless chicken breast halves
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 1 1/2 cups Panko bread crumbs
- 1/4 cup Parmesan cheese
- 2 tbsp. extra virgin olive oil
- 1 shallot, minced
- 1/4 cup white wine
- 2/3 cup chicken stock
- 2 tsp. white vinegar
- Pre-heat oven to 350 degrees.
- In a small bowl, combine spinach, half of the goat cheese and half of the mushrooms. Season with salt and pepper and mix to combine.
- Cut a small horizontal slit through the thickest portion of each chicken breast to form a pocket.
- Stuff about 2 tbsp. of the spinach mixture into each chicken breast.
- Season the outsides of each chicken breast with pinches of salt and pepper.
- Place flour, eggs and bread crumbs in separate, shallow dishes.
- Mix Parmesan cheese with bread crumbs.
- Season flour and bread crumbs with pinches of salt and pepper.
- Dip each chicken breast into the flour, shaking off excess, then into the egg and finally the bread crumbs.
- Drizzle half of the olive oil into an oven-proof dish. Add the chicken breasts.
- Bake in the oven for 20 – 30 minutes until chicken is cooked throughout. Remove from the oven and let rest, loosely covered with foil while you make the sauce.
- Add remaining olive oil to a small pan over medium heat.
- Saute the rest of the mushrooms and the shallot until softened.
- Add wine and let cook for 2 – 3 minutes.
- Add chicken stock, vinegar and remaining goat cheese. Cook, stirring often, for 3 – 4 more minutes until sauce has thickened.
- Season with good pinches of salt and black pepper.
- Drizzle sauce over chicken breasts and serve immediately.