Spinach & Goat Cheese Stuffed Chicken Breast
I’ve been brainstorming the perfect summer recipes to post, believe me when I say that this stuffed chicken recipe will be on repeat throughout the summer months. This spinach and goat cheese stuffed chicken breast will not disappoint and moreover, will become a household favourite!
This stuffed chicken dinner is quick and easy to make, super healthy and stores beautifully for leftovers. It pairs perfectly with so many sides, but I can picture having it right now with a cucumber and tomato salad. When I tested this recipe I paired it with vegetables and rice, but feel free to make substitutions. Use vegetables that you have on hand, or other sides instead of rice such as salads, quinoa or even polenta. Get creative and have fun with your cooking, and if you’re pouring yourself a glass of wine while you make this dinner then cheers!
The cooking time for the chicken will vary depending on the size of the chicken breast. Ensure the chicken is cooked through before removing from the oven. You can always use a meat thermometer to check the internal temperate of your meat, and this stuffed chicken will be fully cooked when the thermometer reads 165ºF.
I loved this spinach stuffed chicken breast dinner so much, and I hope you do too! Let me know what twist you put on this dinner in the comments, I would love to know how everything turned out.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
INGREDIENTS
Serves 4
- 4 chicken breasts
- Olive oil
- 5 cups of spinach
- 2 cloves of garlic
- 300g of goat cheese
- 1 white onion
- 4 cups of vegetables chopped
- 2 tsps of oregano
- Salt and pepper to taste
- Toothpicks
METHOD
- Preheat oven to 375ºF.
- While the oven preheats, sauté the spinach in olive oil and garlic until the spinach is wilted.
- In a medium sized bowl, mix the sautéd spinach and goat cheese together until well combined.
- Butterfly the chicken and hammer out if needed. Add the spinach and goat cheese mixture then close up the chicken breast with toothpicks.
- Line a baking sheet with parchment paper and transfer the stuffed chicken breasts onto the baking sheet. Drizzle lightly with olive and season with salt and pepper.
- Chop vegetables and place in a large bowl. I used onions, peppers, and broccoli. Add olive oil, salt, pepper and oregano and mix until well combined. Gently add vegetables to the baking sheet, placing them around the stuffed chicken.
- Transfer the baking sheet into the oven for approximately 30-35 minutes or until chicken is cooked through. Be sure to toss the vegetables periodically while chicken cooks.
