Cookin’ Greens Chicken Breasts Stuffed with Spinach & Goat Cheese
|Olive oil||2 Tablespoon|
|Garlic clove||2 Large, minced|
|Chicken stock/Water||1⁄2 Cup (8 tbs)|
|Spinach||1 1⁄2 Cup (24 tbs) (Cooking Greens)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Fresh goat cheese||4 Ounce (At Room Temperature)|
|Boneless, skinless chicken breasts||6 Large|
Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently for 2 minutes, being careful not to let it color.
Add the stock and the spinach. Cook until warmed through. Add nutmeg. Season with salt and pepper.
When cool, transfer to a mixing bowl and gently combine with the goat cheese and parmesan. Taste and adjust the seasoning if necessary.
* If making in advance, store in a tightly covered container in the refrigerator for up to 24 hours.
Cover the chicken breasts, 1 at a time, between two pieces of waxed and gently pound to a thickness of 1/2 inch.
Season with salt and pepper.
Lay each breast (what used to be) skin side down, in the center of a clean 12 x 18- or 20-inch piece of plastic wrap.
Place one-sixth of the cooled prepared filling in the center of each breast.
Fold the edges of the chicken breast up over the filling, and wrap bundle tightly in plastic wrap. Set aside and repeat with the other 5 breasts.
Preheat oven to 350 degrees Fahrenheit
Place wrapped breasts in refrigerator 1hour
Bake for 30 minutes or until juices run clear. For first 15 minutes, cover with a foil tent.
Optional: brown chicken under broiler for final 2 minutes to add more colour to the breasts.