Ingredients
- 4 chicken breasts, boneless, skinless
- 4 oz soft goat cheese
- 3-4 leaves fresh basil, finely chopped
- 2 cups spinach, roughly chopped
- 1 cup orzo
- 2 cups chicken broth or water
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil, plus more as needed
- Sea salt
- Black Pepper
- Preheat oven to 425°F.
- In a small bowl, combine goat cheese and chopped basil and mash gently until well combined.
- Place the chicken breasts on a cutting board and slice each chicken breast horizontally, at it’s thickest point, about 1.5″ to 2″ long, keeping the ends attached, to form a pocket. Once a pocket has been formed, stuff each chicken breast with 1/4 of the goat cheese mixture. Once stuffed, season the chicken breasts generously on all sides with salt and pepper.
- Heat the olive oil in a large skillet or heavy bottom pan on medium-high heat. Once warm, transfer the stuffed chicken breasts to the pan and cook for 3-4 minutes per side until golden. Once cooked, gently remove the chicken breasts from the pan and set aside.
- In the same pan, add onion and garlic, season with a pinch of salt and pepper, and cook for 2-3 minutes until tender. (You may need to add an extra drizzle of olive oil to help them cook.)
- Add orzo and spinach, stir to coat with the onion mixture, and allow to cook for about 1 minute until the spinach has wilted slightly. Cover with broth, stir until everything is well combined, and bring to boil.
- Once boiling, reduce to a simmer, and return the chicken breasts to the pan, gently submerging them half-way in the broth .
- Transfer the pan to the oven and allow to bake for a 20-25 minutes until all of the broth has been absorbed.
- Remove form the oven, fluff orzo with a fork and allow to cool slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 367 Calories
- Sugar: 1 gram
- Fat: 11 grams
- Carbohydrates: 18 grams
- Fiber: 1 gram
- Protein: 48 grams