Spinach and Goat Cheese Stuffed Chicken Breast

All the three main ingredients in this dish are my favorites.  They are staples in our kitchen.  Putting them together in one dish is like a dream for me.

Spinach is one vegetable that I love very much. Spinach is an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C. It is a very good source of dietary fiber, phosphorus, vitamin B1, zinc, protein, and choline. A single cup of spinach contains just 7 calories and only 1 gram of carbohydrate. The possible health benefits of consuming spinach include improving blood glucose control in diabetics, lowering the risk of cancer, lowering blood pressure, improving bone health, lowering the risk of developing asthma and more.

I also love cheese.  I have all kinds of cheese in my refrigerator. Goat cheese has very interesting taste.  It is a bit tart and creamy at the same time.


Two large chicken breasts (around 8 oz. each)

Salt and pepper, to taste

½ cup spinach, roughly chopped

½ small log of goat cheese

1 tbsp. olive oil to sear the chicken roll




Preheat oven to 375ºF. To prepare the chicken breasts, first pat dry with paper towels. Then, with a sharp knife, butterfly the breast by carefully slicing  the chicken breast lengthwise, without slicing all the way through.

Cover the butterflied breast fillets with plastic wrap and pound it with a meat mallet or the bottom of a small pan.

Season the breasts with salt and pepper, inside and out. Layer in chopped spinach and goat cheese, roll then secure with toothpicks.

Heat a pan and pour the olive oil.  Sear the chicken roll-ups until golden brown.

Place the pan with chicken in the oven and cook for 8-10 minutes, or until internal temperature reaches 165ºF. Allow to cool, slightly, before serving.


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