Cookin’ Greens Chicken Breasts Stuffed with Spinach & Goat Cheese

Great for entertaining as these stuffed chicken breasts are a crowd pleaser.

Get creative and add your own favourites in the filling- I like adding cranberries and chopped pecans!

Cookin’ Greens Chicken Breasts Stuffed with Spinach & Goat Cheese

2014-11-27 06:00:38

Serves 6

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Ingredients

1. 1 ½ cups (150g) any Cookin’ Greens product
2. 2 tbsp (30ml) olive oil
3. 2 large cloves of garlic, 2 tsp (10ml), minced
4. ½ cup (125ml) chicken stock or water
5. ½ tsp (2ml) nutmeg
6. 4 oz (125ml) fresh goat cheese, at room temperature
7. 6 large boneless, skinless chicken breasts
8. Salt and pepper

Instructions

1. 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.
2. When cool, transfer to a mixing bowl and gently combine with the goat cheese and parmesan. Taste and adjust the seasoning if necessary.
3. Cover the chicken breasts, 1 at a time, between two
4. pieces of waxed and gently pound to a thickness of 1/2 inch. Season with salt and pepper.
5. 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.
6. 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.
7. 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.
8. Optional: brown chicken under broiler for final 2 minutes
9. to add more colour to the breasts.

Dietitian Notes :

1. Low Calorie: **Load up on veggies, use less cheese
2. Gluten Free:

By Wendy Weizel

Cookin' Greens http://cookingreens.com/