Spinach-Goat Cheese Stuffed Chicken with Roasted Garlic Mayonnaise
The name of this recipe might sound so complicated but the truth is, this is one of the simplest dishes I’ve ever made. This is my first time to make “stuffed chicken” because I always get so intimidated with the dish. It looks so complicated but after preparing this last night, I can honestly say it’s so easy. I will for sure be making LOTSSSSS of stuffed chicken in the future (I can guarantee it already because I know it’s that easy!). I got the recipe in the food network book, told you I’m determined to use this book a lot, so far so good!
1. Spinach Goat cheese filling:
Mix 1/2 cup softened goat cheese, 2 cups chopped fresh spinach and 1 minced garlic cloved, seasoned with salt and pepper.
2. Stuff the Chicken:
Preheat the oven to 375. Insert a paring knife into the thickest part of skinless, boneless chicken breasts to make a 3 inch deep pocket. Stuff the filling into the pockets. Brush the chicken with olive oil, season with salt and rub with italian or Mediterranean seasoning.
3. Cook the Chicken
Heat a large nonstick ovenproof skillet over the high heat, about 5 minutes. Add the chicken and cook until golden on the bottom, 3-4 minutes, then flip and cook 2 more minutes. Transfer to the oven and cook until a thermometer inserted into the thickest part of the breast registers 155, about 12 minutes. Let rest 15 minutes.
4. Make the sauce
Mix mayonnaise with roasted garlic,juice of lemon,seasoned with salt and pepper.