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Goat Cheese Sun-Dried Chicken

A delightful dish that combines creamy goat cheese and tangy sun-dried tomatoes, perfect for busy weeknights or special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces chicken breasts Boneless and skinless preferred
  • 4 oz goat cheese, softened This provides creaminess to the dish
  • 0.5 cup sun-dried tomatoes, chopped Add flavor and texture
  • 0.5 cup fresh spinach leaves, chopped For a fresh touch
  • 1 tsp garlic powder Enhances flavor
  • to taste salt and pepper For seasoning
  • as needed Olive oil For cooking
  • as needed Fresh basil leaves for garnish Optional but recommended for serving

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat a drizzle of olive oil over medium heat. Season the chicken breasts with garlic powder, salt, and pepper, and sear for about 4-5 minutes on each side until golden brown.
  3. In a bowl, combine goat cheese, sun-dried tomatoes, and spinach. Stir until you have a creamy mixture.
  4. Carefully slice a pocket in each browned chicken breast and stuff them generously with the goat cheese mixture.
  5. Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
  6. Let the chicken rest for a few minutes, then slice and serve with fresh basil on top.

Notes

You can prepare the stuffing ahead of time and refrigerate it. Leftovers can be used in salads or sandwiches, and the dish can be frozen after baking. Substitute fresh spinach with kale or arugula if desired.