Spinach, Sun Dried Tomato and Goat Cheese Stuffed Chicken

The realization that you could stuff delicious things inside a chicken breast has completely changed my life.

I never get sick of experimenting with all the different options, but let me tell you, this combination is one of my all time favorites.

As a huge fan of goat cheese, I'm always looking for ways to sneak it into every meal, and I've gotta say, it goes outrageously well with chicken. Mix in a little sun dried tomato and spinach and you've got yourself a filling fit for a king.


Spinach, Sun Dried Tomato and Goat Cheese Stuffed Chicken
Serves two


2 skinless chicken breasts
1/4 cup Italian seasoned bread crumbs
1/4 cup grated Parmesan
1/2 teaspoon salt
1 egg
1/4 cup goat cheese
2 tablespoons spinach
2 sun dried tomatos packed in oil, diced
1/4 teaspoon fresh ground black pepper


Preheat oven to 375 degrees. Spray an 8x8 baking sheet with olive oil non-stick spray.

Between two sheets of plastic wrap, pound the chicken breasts until no less than 1/8 inch thickness, starting in the thickest areas and working your way out.

In one bowl, lightly beat the egg. In another, combine the bread crumbs, Parmesan, and salt. In yet another bowl, stir together the goat cheese, spinach, sun dried tomatos and pepper.

Lay the chicken breast out flat. Spoon half the cheese mixture evenly across the surface, leaving an inch bare at the top of the breast. Starting from the bottom, roll the chicken, folding the cheese mixture inside.

Dip the rolled breast in the egg mixture and coat with breadcrumbs, laying the breaded chicken seam side down into the prepared pan. Repeat with the remaining breast.

Spritz the top of the breast with a small hit of olive oil non-stick spray and bake in the oven for 30 minutes or until chicken is done.