Dress up a basic chicken breast by stuffing with an herb and goat cheese mixture. Serve with fresh spinach sautéed with crushed red pepper.
1/4 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
1 (4-ounce) package goat cheese
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
4 teaspoons olive oil, divided
1/4 teaspoon crushed red pepper
1 (10-ounce) package fresh spinach
Lemon wedges (optional)
How to Make It
Preheat broiler to high.
Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.
Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.
Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir in the remaining 1/4 teaspoon salt.
I made this dish last night, and it was very good. I made some changes, but nothing earth shattering. I used less mint as other suggested. I only had three chicken breasts and the coating was fine, but if I used four I would have not had enough coating. I fried the breasts on the stove, then baked them in the oven covered with foil like others suggested. To me baking in the oven covered defeated the crisp crust. The next time I make this, and I will, I will toast the bread crumbs first to get them crisp, and then bake them, without a cover. For the spinach I added some sautéed onion, and garlic, plus the red pepper. I never had goat cheese before, and this really made the dish. I used herbed goat cheese. It was $3.99 for 4 ounces, but considering using it with four breasts and making the meal, I thought it was worth it. Will I make this again, yes. It was delicious and company worthy.
These were good, but lacking something. I pounded the breasts flat and rolled the cheese/herb up, securing with a skewer. I pan sauted for 10 minutes, broiled for 10 minutes (did not flip the chicken as I wanted both sides browned) then baked at 450 for 15 minutes and they came out perfectly. As to what I'd change, I'd add some lemon zest and garlic to the cheese and probably season the chicken with some herbs. The mint was not overpowering at all. Loved the spinach. DH declared it a hit.
Made this meal, replaced goat cheese with cream cheese and since I don't like spinach, I made broccoli....Husband gave it 5 stars. I'm happy! My oven doesn't have a broil option so I baked it on 450* for 25 mins in a roasting pan with the rack in it. Chx cook fully and wasn't soggy on the bottom.
I reduced the mint in half since I wasn't sure if it would be too powerful. It was just right but I might be willing to increase it too. I also used thin sliced chicken breasts pounded out even thinner. They cook faster and aren't so "meaty" that you can't enjoy the filling. I do this with all stuffed chicken recipes. For the spinach, I add my own fresh croutons which are really just bits of high quality bread, skillet cooked until browned in kosher salt and olive oil. No need to serve another carb with it this way, just add a good salad.