Chèvre and Spinach Stuffed Chicken Breasts

I always find that I am trying to make creative recipes for sprucing up your everyday chicken breast. It’s the old stand by, although no longer a cheap one, at least not in my neck of the woods. It’s also diet friendly, heart healthy, blah blah blah. Well, the Husband and I took a little trip to our favourite butcher shop today and picked up a couple of things. One of those things was a whole (as in both sides) bone-in chicken breast. This is a very budget friendly way to buy chicken breast. The butcher has barely done anything, and so you get the added bonus of keeping more money in your wallet.

I think some people may be intimidated by a little bone, seeing as the majority of the meat in the meat department is boneless. Don’t be afraid of the bone ladies (and gentlemen)!

Well, here is a great, easy way to turn those boring chicken breasts into a heavenly meal.

Chèvre, Spinach and Sundried Tomato Stuffed Chicken Breasts

2 Chicken breast halves, bone-in (skin is optional)
4 cups baby spinach, loosely packed
1 oz. sundried tomatoes
2 medium sized mushrooms, chopped
1 clove garlic, minced
1 tsp. veg oil
salt & pepper
2 oz. plain Chèvre (soft, unripened goat’s milk cheese)
1/4 cup basil, loosely packed and chiffonaded

1. Loosely chop spinach and sundried tomatoes.

Choppin' mushrooms

2. In Skillet on medium heat, sauté oil, garlic and mushrooms until softened. Add in spinach, tomatoes, salt and pepper. Cook until spinach is completely cooked, about 5 minutes.

Cookin' up a storm!

3. Remove mixture to bowl. When slightly cooled, add in Chèvre and basil and mix to combine. Set aside.

Finished stuffing

4. If using a whole breast of chicken, you must split it down the center now. Using a boning knife, meat cleaver or large chef knife, cut down the center of the cartilage. It should be very easy.
5. Cut a 1 inch slice in thickest part of breast.

Showing the one inch whole to stuff in

6. Now here’s where it gets a little, uh, weird. Stick your finger in the whole and wiggle it around a bunch to make a pocket. Be very careful not to go all the way through though! You don’t want the stuffing to come out while it’s cooking.

7. Now’s the fun part! Cram all that stuffing into the breasts. Really, you can get it all in there! I swear! I did it…

Perfection

8. See. Now you just have to close up the holes with toothpicks so none of it escapes during baking. It’s kind of like sewing. Just go from one side of the skin to the other, and then you’re good. Rub some oil on the outside and a little salt and pepper too.
9. Bake in a 375°F oven for 45-60 minutes. Let stand 5 minutes before cutting into it.

Ready for the oven

Mmmm, ready to eat

14 comments to Chèvre and Spinach Stuffed Chicken Breasts

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