Search This Blog

Wednesday, March 27, 2013

Simple Stuffed Chicken Breasts

We are currently building an outdoor kitchen, so in the meantime we have no grill. Thus, I have to cook chicken indoors.  It's always fun to look in my kitchen to see what I have to stuff some chicken breasts with.  Last night I had goat cheese, sundried tomatoes, and spinach.  I figured, "why not just stuff it and bake it?"  And so I did.  And it was tasty.

Serves 2


2 boneless skinless chicken breasts
4 Tbsp goat cheese (or about 2" cut from the goat cheese log)
Large handful of baby spinach
1/4 Cup sundried tomatoes
1 Tbsp butter or margarine
1/2 Cup dry white wine
Juice of 1/2 Lemon
Dash of onion powder
Dash of garlic powder


Preheat oven to 350.  Melt butter in a 9x13" pan.  Add white wine and lemon to butter.  Set aside.

Mix goat cheese, spinach and sundried tomatoes in a bowl.

Slice chicken breasts like you are cutting a sub sandwich (make a big pocket in the breast, but keep the breast intact).  Stuff with goat cheese mixture, seal chicken as best you can, and hold together with a couple of toothpicks.

Place chicken in 9x13" pan and brush the top with the white wine mixture.  Sprinkle salt, pepper, garlic and onion powder on the breasts.  Cover with foil and bake for 35 minutes until done.  Baste the top with remaining juice before serving.

No comments:

Post a Comment