Spinach Tomato Goat Cheese Stuffed Chicken

Monday, November 18, 2013

Goat cheese is basically white girls' crack so I give this dish a 10. This also gets point for being the easiest meal I put together all week. The only thing I will do differently when I eat this next time (let's be real- tomorrow and the next day and the day after..wouldn't want my goat cheese supply to go bad right?).

Here's the breakdown:

Servings: 1
Prep Time: 5 mins
Cook Time: 30 mins

  • 1 chicken breast, thawed ($2.50)
  • 1/8 cup goat cheese crumbles ($.70)
  • 2 handfuls spinach ($.75)
  • 1/2 tomato, sliced
  • 1/2 tsp chili seasoning
  • 1/2 tsp dried basil
  •  1/2 tsp paprika
Preheat oven to 400 degrees. Butterfly Cut the chicken- this basically means slice the chicken breast through the middle but NOT all the way- like a taco shell. The linked video shows what I'm talking about in 30 seconds.

Mix the seasonings together in a small bowl. Sprinkle evenly on the chicken (both sides). I REALLY like seasonings and spice so I added some extra.

Lay the butterflied chicken breast out flat. Sprinkle half of the goat cheese onto one half of the chicken breast. Top with the spinach, top the spinach with tomato, and top the tomato with the remainder of the goat cheese. Fold the other half of the chicken breast over the 'stuffing' and cook in the oven for 30 minutes.

Butterfly cut extra-seasoned
oh hey powerfoods!


Folded over, tacoed, sandwiched

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