Spinach and Herb Goat Cheese Stuffed Chicken Cutlet
Looking for a change to your chicken! This is lean and keto if you leave off the panko crust. The fresh basil gives it deep flavor but feel free to use any other fresh herb as well. I love rosemary with chicken also. If you don’t have fresh use an Italian dried herb blend, just decrease the amount.
Chicken is one meat that I eat and when I do, I eat very small portions. This is a really great way to stretch a boneless breast into 2 servings as well as bring in great flavor and more protein with the goat cheese. I love the combination of spinach and goat cheese and there are not many recipes that you can combine them without something being runny!
My mother in law despises goat cheese and she’s gonna turn her nose up at this recipe. There are some people that are not fans of what I call “stinky” cheese. If you’re not a fan either you can use bleu and stay traditional to cordon bleu or ricotta, stir an egg in with it.
But Wait There’s a Sauce Too! Lemon Caper Sauce. If using this sauce serve the chicken over steamed asparagus and top with sauce. Super French!
Spinach and Herb Goat Cheese Stuffed Chicken Cutlets
Ingredients
- 2 medium boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 4 oz goat cheese or bleu cheese
- 2 tbsp fresh basil or rosemary, chopped
- paprika, Spanish or smoked
- salt and pepper
Instructions
- Sauté the spinach in olive oil until bright green and wilted. Remove from the pan and place on a paper towel to cool and drain. Once the spinach is cool. Squeeze out any excess water.
- Pound out each chicken breast until about a half inch thick and double in size. I find it easier to place the chicken under a large piece of plastic wrap or wax paper.
- Spread each chicken breast with half the goat cheese, top with basil, spinach and salt and pepper.
- Roll each breast up into a long log and tie off with (unwaxed, non flavored) dental floss or skewer shut.
- Place on a greased sheet pan Drizzle with olive oil and coat with panko if you want a little crust. Sprinkle with salt, pepper and smoked paprika. Spray the breading with nonstick cooking spray to moisten so it browns nicely.
- Bake at 350 degrees for 30 minutes. Check chicken to make sure it is cooked thru and if not, you may need 5 more minutes.
- Slice the chicken to serve. Depending on the size of the chicken breasts this could serve up to 4.
But Wait There's a Sauce Too! Lemon Caper Sauce
- Add a drizzle of olive oil to a pan and add 1 tablespoon of shallots. Cook for 3 minutes and add ¼ cup dry white wine. Cook another 3minutes or until wine is almost evaporated. Add 1 tablespoon of capers, 1tablespoon of lemon juice, 1 teaspoon of Dijon mustard and ¾ cup cream. Bring to a boil, stirring and reduce heat to low for 3-4 minutes or until coats the back of a spoon.
- If using this sauce serve the chicken over steamed asparagus and top with sauce.
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