Spinach And Goat Cheese Stuffed Chicken Breast

• 4 chicken breasts, pounded thin
• 1/2 cup goat cheese (such as chevre)
• 1 (10 ounce) box frozen spinach, thawed and drained
• 1 small onion, diced
• 2 cups chicken broth
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 cup flour
• 2 garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• 2 teaspoons dried thyme
• 4 tablespoons roasted red peppers, diced
• 3/4 teaspoon salt
• 1 teaspoon pepper
• 12 toothpicks

1. Preheat oven to 300.
2. In a bowl, mix spinach, goat cheese, lemon zest, 1/2 teaspoons salt and pepper until well combined.
3. Lay pounded chicken breast out and place 1/4 of cheese mixture on top. Roll chicken breast and secure with toothpicks (I usually use about 3 each piece).
4. Dredge chicken in flour and brown on all sides in heated skillet.
5. Remove chicken and place in oven while completing dish.
6. Add 2 tbs. oil in skillet and add garlic, onion, thyme, 1/8 teaspoons salt and red pepper flakes. Cook 3-4 minute then add 1 tbs. flour. Cook 1 minute more.
7. Whisk in stock and cook 4-5 minute until thickened.
8. Add lemon juice, parsley and roasted peppers.
9. When plating, slice each breast about 1/2 inches thick and spoon sauce on top.

chicken breasts, goat cheese, frozen spinach, onion, chicken broth, lemon juice, lemon zest, flour, garlic, red pepper, fresh parsley, thyme, red peppers, salt, pepper, toothpicks

Taken from www.food.com/recipe/spinach-and-goat-cheese-stuffed-chicken-breast-195210 (may not work)