2 lbs chicken breast , butterflied
4 oz goat cheese
1 8 oz box frozen spinach, thawed and excess liquid drained
1 clove garlic, grated
1 tbsp chopped almonds
1 tbsp Panko (or any kind of breadcrumbs)
salt and pepper
1/2 tbsp lemon zest
1 tbsp fresh thyme, minced
1 tbsp fresh parsley, minced
1 tbsp fresh rosemary, minced
4 tbsp butter, softened
1 tbsp vegetable oil
Preheat oven to 350 degrees F.
Lay butterflied chicken breast between 2 layers of plastic wrap and in a flat surface (e.g. cutting board). With a kitchen mallet, flatten the chicken until it is 1/4 of an inch thick. Do the same procedure to all chicken pieces. Season the chicken with salt and pepper on both sides.
In a bowl, mix spinach, goat cheese, chopped almonds, breadcrumbs and garlic. Divide stuffing between 4 breasts.
Place the stuffing mixture on the chicken breast and roll the breast around the stuffing. Secure the ends with toothpicks.
In a separate bowl, mix parsley, rosemary, thyme, lemon zest and butter.
Heat oil in a non-stick oven safe pan. Place rolled breast on the hot pan, secured side up. Sear for 4 minutes or until the breasts are golden brown. Turn the rolled breast over and spread the herb-butter mixture on the top side of the chicken.
Transfer pan to the oven. Bake until the internal temperature is 165 degrees F, around 20 minutes.
Let the chicken rest for 5 minutes before serving. Remove toothpicks before slicing.
Buy large chicken breast fillets (the wider the fillets are, the easier to stuff and roll)
Pounding the fillets make the breast tender