Cook’s note on this recipe — we’ve posted this using four chicken breasts, but it will stretch fairly well to six. Four will give you well-stuffed breasts with lots of sauce.
Goat Cheese and Spinach Stuffed Chicken Breasts with Caramelized Shallot Sauce
What you’ll need:
Chicken Breasts (4)
Olive oil (about 3T, divided)
Garlic (2 cloves, unless you’re me – then 5)
Spinach (approx. 2 cups) – I prefer the taste of baby spinach, but any is fine. You can also subst. arugula or other leafy green
Goat Cheese (2 oz.)
Salt/Pepper
Shallots -sliced thinly (2-3 medium sized bulbs)
Chicken broth (4 cups if not using wine, 2 cups if you are)
White Wine (2 cup – optional- but preferred)
Balsamic Vinegar (just a splash)
Italian seasoning (basil, oregano, etc. as you like)
Cornstarch (1-2 tsp) mixed in equal parts water (as needed)
Additional ingredients optional:
Prosciutto (or bacon) – chopped, or crumbled
Sun-dried tomatoes – minced (get the ones not packed in oil)
Mushrooms – sliced (for sauce)
Whatever else you like!
Directions:
To prepare chicken breasts: using a paring knife, cut a pocket into each breast. Try to keep the entry hole less than 2 inches.
Heat 1T olive oil in a non-stick skillet and saute garlic (and prosciutto- if you are adding this) over med-high heat for 2 minutes, add spinach and cook until just wilted.
In a large bowl, stir together spinach mixture with goat cheese and any additional ingredients (except mushrooms).
Divide mixture amongst the 4 breasts and stuff the pockets. Try to distribute the stuffing as evenly as possible by massaging the pocket.
Season chicken with salt and pepper.
Heat 1T olive oil in same non-stick skillet and cook chicken approx. 5 minutes each side or until done. (Internal temperature of stuffing reaches 165).
Remove chicken from pan, set-aside and keep warm.
In the same skillet, heat 1T olive oil over medium-high heat. Saute shallots for 4 minutes or until browned and delicious looking. (Try adding some mushrooms here!)
Add a splash of balsamic.
Stir in wine; bring to a boil over high heat. Reduce by half, about 5 minutes.
Add chicken broth; bring to boil and reduce by half again. About 8 minutes.
Add a little Italian seasoning (if dried), otherwise stir in cornstarch/water mixture; bring to a boil stirring constantly. When sauce reaches desired consistency, add fresh herbs.
NOTE: If you are impatient like me… you can add half the broth and wine to start with and then just thicken it with cornstarch… It is faster, but less flavorful. If you are worried about the chicken sitting for so long after pulling it out of the pan, you can transfer it to a baking dish after about 4 minutes per side and pop it in a 350-deg oven to finish cooking while you are making the sauce. Use a thermometer to keep the chicken from getting over cooked.
