All week I’ve just been thinking about goat cheese. I spent most of yesterday looking up recipes that would gently immerse me into the world of cooking with it.
I know nothing about goat cheese. There are a million choices at the grocery store these days. So I just sorta went with one. The fancy description made it sound like it would pair well with the rest of the recipe I wanted to try.
The one I picked came from here. I always trust a Canadian. (Except French Canadians. They’re a slipper bunch. I only SOMEtimes trust an FC. Man, I hope she’s not French Canadian and I just insulted her.)
Anyway. The recipe goes like this:
- 1/2 cup goat cheese, softened
- 1/4 cup sun-dried tomatoes (not packed in oil), chopped
- 1 1/2 cups (packed) fresh spinach leaves, thinly sliced
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 boneless, skinless chicken breasts (5 oz. each)
- 2 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground pepper
- Preheat oven to 375 degrees F.
- In a medium bowl, combine the goat cheese, sun-dried tomatoes, spinach, salt and pepper. Combine by pressing down on the mixture with the back of a fork several times.
- Insert a knife into the thickest part of each chicken breast and cut a pocket 2 to 3 inches long.
- Stuff each chicken breast with 1/4 of the filling.
- Rub the chicken breasts with the olive oil and season with salt and pepper.
- Heat a large nonstick, ovenproof skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side.
- Place the skillet in the oven and bake until the chicken is just cooked through, 10 to 12 minutes.
- Remove the chicken from the pan and let it rest for 10 minutes. Slice and serve.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
I usually never believe the times recipes give, but this one was pretty dead on. It was super simple. And you can change the flavor of everything depending on the cheese you choose. I’m not the biggest fan of cooked spinach, so I used just one cup and left out the extra half. I also only had three chicken breasts instead of four, but they were big. Either way…it worked out just swell. We’ll say they were OVERstuffed chicken breasts. Pretty tasty. I’d probably use just a tad less tomatoes, maybe add a smidge of lemon juice with the olive oil, and cook slightly less since I usually reheat things in the microwave. But otherwise? Good stuff!