Name: Spinach and Goat Cheese Stuffed Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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

Spinach and Goat Cheese Stuffed Chicken

Author: Stephanie Kay

This spinach and goat cheese stuffed chicken is stuffed with a mixture of goat cheese and basil, however, feel free to use any combination of fresh herbs that you enjoy!

Author: Stephanie Kay
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Mains
Method: Baked

Units Scale

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

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Instructions

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

Find it online: https://kaynutrition.com/goat-cheese-stuffed-chicken/