I have a wonderful recipe to share with you tonight – one that sounds more complicated than it really is.
I’ve always favored the idea of stuffed chicken, but never really had enough motivation to actually construct the recipe. It sounded a little too involved for my cooking preference. Plus, being pregnant means my hunger levels are off the chart so by the time I get home from work, I can’t even imagine spending more than 30 minutes cooking dinner.
But after really thinking about it, I realized this recipe isn’t as involved or time consuming as I thought. It just takes a little preparation.
- 2 boneless skinless chicken breasts
- ½ tsp each of salt and pepper
- ½ tsp garlic powder
- 1 cup baby spinach
- ¼ cup sun dried tomatoes
- ¼ cup goat cheese
- ¼ cup panko bread crumbs
- 2 tsp olive oil
- Preheat oven to 400 degrees.
- Cut a slit horizontally into the chicken breast stopping just short of the other side. Lay flat. Season the inside of the breasts with salt, pepper and garlic powder. Lightly steam the spinach in the microwave (it makes it easier to work with). Distribute the spinach in the center of the chicken and top with sun dried tomatoes and goat cheese. Gently fold over the chicken and drizzle oil over the top of the breast. Coat with panko and place in a preheated (ovenproof) skillet. Brown the chicken for 5 minutes on one side. Flip the chicken and place the entire pan into the oven for 20 minutes or until chicken is cooked through.
You could easily substitute feta or mozzarella cheese if goat cheese isn’t your thing.
I served this with sautéed zucchini and a simple side salad.
For what sounds like such an elaborate meal, I was in and out of the kitchen in less than 30 minutes. And that made for one happy pregnant lady. 🙂