Spinach & Goat Cheese Stuffed Chicken

Spinach and Goat Cheese Stuffed Chicken

Our spinach and goat cheese stuffed chicken is filled with a mixture of goat cheese and basil, though you’re welcome to use your favorite fresh herbs.

Ingredients

4 boneless, skinless chicken breasts
4 oz soft goat cheese
3–4 leaves of fresh basil, finely chopped
2 cups of roughly chopped spinach
1 cup of orzo
2 cups of chicken broth or water
1 diced onion
2 cloves of minced garlic
1 tablespoon of olive oil, plus extra as needed
Sea salt
Black pepper

Instructions

Preheat your oven to 425°F.
In a small bowl, gently mash the goat cheese and chopped basil until well combined.
Lay the chicken breasts on a cutting board and, at their thickest point, slice them horizontally (about 1.5″ to 2″ long), leaving the ends attached to create a pocket. Once the pockets are ready, stuff each chicken breast with a quarter of the goat cheese mixture, then generously season the chicken with salt and pepper on all sides.
Heat the olive oil in a large skillet or heavy-bottom pan over medium-high heat. Once hot, place the stuffed chicken breasts in the pan and cook for 3-4 minutes per side until golden. After cooking, carefully remove the chicken breasts from the pan and set them aside.
In the same pan, add the diced onion and garlic, season with a pinch of salt and pepper, and sauté for 2-3 minutes until tender (you may need to add a drizzle of olive oil to help them cook).
Add the orzo and spinach, stirring to coat with the onion mixture, and let them cook for about 1 minute until the spinach wilts slightly. Cover with broth, mix everything thoroughly, and bring it to a boil.
Once it’s boiling, reduce the heat to a simmer and return the chicken breasts to the pan, gently submerging them halfway in the broth.
Transfer the pan to the oven and bake for 20-25 minutes until all the broth is absorbed.
Remove it from the oven, fluff the orzo with a fork, and let it cool slightly before serving.