Goat Cheese and Spinach Stuffed Chicken Breasts
2 skinless chicken breasts
4 oz. goat cheese
1 cup spinach (thawed frozen spinach is fine)
1/2 tsp salt
1/2 tsp pepper
1 Tbsp olive oil
1 14-oz can artichoke hearts, quartered
5 sundried tomatoes, chopped
1 large roasted red pepper, chopped
1 Tbsp French white wine vinegar
1/2 C chicken broth
Preheat oven 400 degrees.
2 skinless chicken breasts
4 oz. goat cheese
1 cup spinach (thawed frozen spinach is fine)
1/2 tsp salt
1/2 tsp pepper
1 Tbsp olive oil
1 14-oz can artichoke hearts, quartered
5 sundried tomatoes, chopped
1 large roasted red pepper, chopped
1 Tbsp French white wine vinegar
1/2 C chicken broth
Preheat oven 400 degrees.
Butterfly chicken. Combine cheese with chopped spinach and divide the mixture between the 2 chicken breasts. Season with salt/pepper. Fold each breast tight and secure with toothpicks.
Heat olive oil in a skillet and brown breasts evenly for 5 mins on each side. Add the artichokes, red pepper, sun dried tomatoes, and vinegar; cook for 2 mins. Add the chicken broth. Transfer the chicken mixture to a glass baking dish and cover tightly with foil. Bake for 12 minutes.
