Stuffed Chicken Breast

2017-04-17 18.04.57


Stuffed Chicken Breast

  • Servings: 2
  • Difficulty: easy
  • Print

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child

This is one of those “I can’t believe healthy tastes so good” recipes and that’s due to it not being your “traditional” stuffing of stale bread and spices.

Now to be honest I don’t have the slightest idea where this recipe first came from but it is one that I have NOT tampered with (much to my wife’s delight) and it is so good that I don’t feel the need to try and change it however feel free to put whatever spin on this dish you like.

Here’s how we do this one.

Shopping list:

  • 2 boneless/skinless Chicken Breast
  • Handful of Spinach roughly chopped
  • 2 Garlic cloves roughly chopped
  • 4 ounces dried Sundried Tomatoes
  • 8 ounces Goat Cheese 
  • 2 small Shallots – chopped
  • Salt and pepper to taste

Putting it all together:

  1. Preheat the oven to 350°
  2. In a non reactive bowl cover the Sundried tomatoes with boiling water and set aside for 20 minutes.
  3. In the thickest part of the chicken breast cut a pocket being careful not to cut all the way through.
  4. Mix the remaining ingredients together and stuff into the pocket of each breast.
  5. Lightly sprinkle the outside of the chicken with salt and pepper and put in the oven for 30 minutes or until the internal temperature reaches 165°.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                         Bon Appetit


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