Spinach And Goat Cheese Stuffed Chicken Breasts
- 4 teaspoons extra-virgin olive oil, divided
- 2 garlic cloves, minced
- 1 (1/2 pound) bunch spinach, tough stems removed
- 4 (6-ounce) boneless, skinless chicken breasts
- 4 ounces low-fat goat cheese
- Salt and freshly ground black pepper
- Special equipment
- Wooden toothpicks
- Heat oven to 400u0b0F.
- Heat 2 teaspoons of the oil in a large ovenproof skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in spinach and cook, stirring constantly, until spinach is wilted and liquid evaporates, about 2 minutes. Season the spinach well with salt and pepper and transfer to a plate. Wipe skillet dry with paper towels.
- Beginning at the thickest end of 1 chicken breast, carefully insert a sharp knife into center and cut a pocket as evenly as possible, leaving a 1-inch border on three sides. Repeat with remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese and spinach. Seal each with two toothpicks and season outside with salt and pepper.
- Heat the remaining oil in the same skillet over medium-high heat. Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side. Transfer the skillet to the oven and bake until juices run clear, about 8 minutes. Serve hot.
extravirgin olive oil, garlic, chicken breasts, lowfat goat cheese, salt, equipment, toothpicks
Taken from www.epicurious.com/recipes/member/views/spinach-and-goat-cheese-stuffed-chicken-breasts-50029840 (may not work)