Spinach And Goat Cheese Stuffed Chicken Breasts Recipes

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GOAT CHEESE AND SPINACH STUFFED CHICKEN



Goat Cheese and Spinach Stuffed Chicken image

This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. I love Italian food, but most of the time it is too heavy. This is a healthy twist on an Italian dish! -Nicole Stevens, Mount Pleasant, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1-1/2 cups fresh spinach, chopped
1/3 cup julienned soft sun-dried tomatoes (not packed in oil), chopped
1/4 cup crumbled goat cheese
2 garlic cloves, minced
1/2 teaspoon pepper, divided
1/4 teaspoon salt, divided
2 boneless skinless chicken breasts (6 ounces each)
1 tablespoon olive oil, divided
1/2 pound fresh asparagus, trimmed
Aged balsamic vinegar or balsamic glaze, optional

Steps:

  • Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.

Nutrition Facts : Calories 347 calories, Fat 14g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 532mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 5g fiber), Protein 39g protein. Diabetic Exchanges

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS



Balsamic Goat Cheese Stuffed Chicken Breasts image

I made this up and my husband and kids loved it!

Provided by Amber Maechler

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 5

1 teaspoon olive oil
1 shallot, finely diced
1 cup balsamic vinegar
2 skinless, boneless chicken breast halves
2 ounces goat cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
  • Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  • Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
  • Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 339.5 calories, Carbohydrate 23.5 g, Cholesterol 83.2 mg, Fat 13.5 g, Fiber 0.2 g, Protein 30.1 g, SaturatedFat 6.9 g, Sodium 229.5 mg, Sugar 19.2 g

SPINACH AND GOAT CHEESE STUFFED CHICKEN BREAST



Spinach and Goat Cheese Stuffed Chicken Breast image

The flavors in this dish are amazing, evrything melds so well. This is a super simple meal that will definitley impress!

Provided by KLBoyle

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

  • Preheat oven to 300.
  • In a bowl, mix spinach, goat cheese, lemon zest, 1/2 teaspoons salt and pepper until well combined.
  • 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).
  • Dredge chicken in flour and brown on all sides in heated skillet.
  • Remove chicken and place in oven while completing dish.
  • 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.
  • Whisk in stock and cook 4-5 minute until thickened.
  • Add lemon juice, parsley and roasted peppers.
  • When plating, slice each breast about 1/2 inches thick and spoon sauce on top.

Nutrition Facts : Calories 367.3, Fat 14.9, SaturatedFat 4.2, Cholesterol 92.8, Sodium 1080, Carbohydrate 20.1, Fiber 3.9, Sugar 2, Protein 37.8

GOAT CHEESE & SPINACH STUFFED CHICKEN BREAST WITH CARAMELIZED ONIONS + MUSHROOMS



Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions + Mushrooms image

Goat cheese & spinach stuffed chicken breast make an amazing low carb and keto-friendly dinner! These baked chicken breasts are easily cut 'hasselback style' then stuffed with creamy cheese + nutritious spinach and served with caramelized onions and mushrooms for the ultimate healthy dinner!

Provided by Monique of AmbitiousKitchen.com

Categories     Dinner     Gluten Free     Grain Free     Low Carb

Time 45m

Number Of Ingredients 10

4 chicken breasts (about 4-6 ounces each)
2 tablespoons olive oil, divided
4 cups organic spinach
½ teaspoon garlic powder
2 ounces goat cheese
1 white onion, sliced
8 ounces sliced baby bella mushrooms
1 teaspoon fresh thyme
Optional: 1 tablespoon balsamic vinegar
Freshly ground salt and pepper

Steps:

  • Preheat oven to 375 degrees F. Use a sharp knife to hasselback each chicken breast, and cut 6 slits into the top of each breast, making sure you don't cut all the way through to the bottom of the chicken breast. Drizzle each chicken breast with a little olive oil then season with salt and pepper. Set aside.
  • Place a large ovenproof skillet over medium high heat and add in ½ tablespoon of olive oil. Add in spinach and season with garlic powder. Cook, stirring occasionally until spinach is fully wilted.
  • Transfer cooked spinach to a medium bowl and add in goat cheese. Stir until well combined. Stuff each slit with the spinach/goat cheese mixture.
  • Next add a 1 tablespoon of olive oil to the same skillet. Add in sliced onions, mushrooms, fresh thyme, optional balsamic vinegar and season with a little salt and pepper. Saute until onions begin to caramelize and mushrooms turn golden brown. Make room for the chicken by moving the mushrooms and onions to the sides of the skillet.
  • Add chicken to the skillet, making sure there is a little bit of room between each chicken breast; you may need to rearrange the mushrooms and onions. Transfer to oven and bake for 20-30 minutes until the chicken is fully cooked and meat thermometer reads 165 degrees F. Serves 4.

Nutrition Facts : ServingSize 1 chicken breast, Calories 239 kcal, Carbohydrate 5.8 g, Protein 28.7 g, Fat 12.7 g, SaturatedFat 3.6 g, Fiber 1.8 g, Sugar 1.9 g

GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS



Goat Cheese and Herb Stuffed Chicken Breasts image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 skin-on boneless chicken breasts
Kosher salt and freshly ground black pepper
1 large egg white
8 ounces goat cheese, crumbled
2 tablespoons finely minced fresh parsley
2 tablespoons chopped fresh tarragon
1 tablespoon finely minced shallots
1 tablespoon Dijon mustard
Zest of 2 lemons
2 tablespoons canola oil
2 tablespoons butter
2 cloves garlic, smashed
2 sprigs fresh thyme

Steps:

  • Preheat the oven to 375 degrees F.
  • Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.
  • Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
  • Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.

POACHED CHICKEN BREAST STUFFED WITH GOAT CHEESE AND SPINACH



Poached Chicken Breast Stuffed with Goat Cheese and Spinach image

Provided by Tom Valenti

Categories     Cheese     Chicken     Leafy Green     Poultry     Poach     Sauté     Goat Cheese     Spinach     Healthy

Yield Makes 4 servings

Number Of Ingredients 12

Spinach and Goat Cheese Filling
2 tablespoons extra-virgin olive oil
1 large clove garlic, minced
1/4 cup chicken stock or water
1 1/2 pounds spinach, stems removed and well washed in several changes of cold water
Coarse salt
Freshly ground black pepper
4 ounces high-quality fresh goat cheese, at room temperature
Chicken and Assembly
4 large boneless, skinless chicken breasts
Coarse salt
Freshly ground black pepper

Steps:

  • Make filling:
  • Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently for 15-20 seconds, being careful not to let it color.
  • Add the stock and immediately put the spinach in on top of it. Cook, stirring quickly, because the spinach will cook down rapidly. Season with salt and pepper. Continue to cook for about 1 minute, then remove from the heat and spread out on a cookie sheet to cool.
  • When cool, transfer to a mixing bowl and gently combine with the goat cheese.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.
  • Make and assemble chicken:
  • Cover the chicken breasts, 1 at a time, with a sheet of plastic wrap and gently pound to a thickness of 1/2 inch. Season with salt and pepper.
  • Lay each breast in the center of a clean 12 x 18- or 20-inch piece of plastic wrap.
  • Place one-fourth of the cooled prepared filling in the center of each breast.
  • Wrap the plastic tightly around the breast and roll up the ends, turning tighter and tighter until the breast is in a cylindrical shape; take care to keep the plastic wrap tight around the roll.
  • Once the cylinder is formed, continue to twist the ends tightly until they are well sealed. Set aside and repeat with the other 3 breasts.
  • If making in advance, the stuffed chicken breasts can be refrigerated for up to 24 hours or frozen for up to several days. When ready to proceed, allow to come to room temperature.
  • To cook the chicken breasts, set a large pot of water over medium-high heat and bring to a simmer. Carefully place the wrapped chicken breasts in the water and poach for 15-16 minutes.
  • Remove the chicken breasts with tongs and allow to rest for 5 minutes.
  • Carefully remove the plastic, using a sharp knife for scissors. Cut the chicken on a bias into 1/2-inch-thick slices and serve.

SPICY CHICKEN BREASTS



Spicy Chicken Breasts image

This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.

Provided by Barbara Radford

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 30m

Yield 4

Number Of Ingredients 8

2 ½ tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves

Steps:

  • In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
  • Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
  • Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

Nutrition Facts : Calories 173 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 0.6 g, Sodium 1825.9 mg, Sugar 2.2 g

SPINACH AND GOAT CHEESE STUFFED CHICKEN BREASTS



Spinach and Goat Cheese Stuffed Chicken Breasts image

This recipe takes a little bit of work -- but the result is well worth it! How can you go wrong with creamy goat cheese, spinach, and bacon, all stuffed inside of chicken?

Provided by MariaMiller

Categories     Chicken Breast

Time 50m

Yield 2 chicken breasts, 2 serving(s)

Number Of Ingredients 11

8 ounces boneless skinless chicken breasts (2 chicken breasts)
2 cups Baby Spinach, roughly chopped
2 ounces goat cheese
3 tablespoons onions, chopped
3 tablespoons fresh basil
1 tablespoon bacon bits (Oscar Mayer real bacon bits)
1 teaspoon olive oil
1/4 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese
salt and pepper
1 egg, beaten

Steps:

  • Heat oven to 350 degrees.
  • Heat olive oil in skillet over medium heat.
  • Add onions and saute until translucent.
  • Add spinach and real bacon bits, continue to cook until spinach is wilted.
  • Remove from heat to cool.
  • Prepare chicken breasts by trimming any visible fat and cutting into the side to form a pouch.
  • Once spinach mixture has cooled, crumble goat cheese over it and combine.
  • Stuff spinach mixture into chicken breasts and seal with toothpicks.
  • Combine breadcrumbs, parmesan cheese, salt, and pepper.
  • Dip each chicken breast into the beaten egg, then coat well with the breadcrumb mixture.
  • Spray each chicken breast with olive oil cooking spray and bake for 30 minutes or until cooked through.

Nutrition Facts : Calories 427.3, Fat 21.7, SaturatedFat 10.3, Cholesterol 202, Sodium 852, Carbohydrate 14.3, Fiber 1.7, Sugar 2.6, Protein 42.4

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