Chicken Stuffed With Goat Cheese

     I'm sorry it has been such a long time since my last post! I have been putting together a video for a commercial competition for the past two weeks and it was due today so I was able to get it finished up and submitted on time, thank goodness! I'll let you all know how it turns out, fingers crossed. Anywho, I recently got back into French goat cheese and had some chicken breasts and shredded spinach in the freezer so I decided to try and stuff one with the other. My family is Greek so I've always eaten feta, but I had chevre (French goat cheese) once when I was younger and it must've been a particularly strong one because I remember it being quite sour and altogether unpleasant-tasting. A month or two ago I was looking for some cheese to put on my garden burgers and I saw that Trader Joe's had goat cheese for $2.99 a log. So, I picked it up and, long story short, I am now mildly addicted to it. These came out really well, and I was happy to be able to eat some nice vitamin-rich spinach with creamy cheese and skinless chicken breasts, a fairly healthy meal option all together. They were super easy to make, too. Hope you all like them!

Ingredients:

2 Large Boneless Skinless Chicken Breasts, cut in half

8 Ounces Goat Herbed Cheese

3 Stalks Green Onions, Diced

1 Cup Shredded Spinach

1 Tablespoon Olive Oil

1 Teaspoon Dried Basil

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

Preheat the oven to 375 degrees Fahrenheit. In a large bowl, mix together the goat cheese, green onions, spinach, olive oil, basil, salt and pepper until well blended. Set aside.



Take one of the chicken breast halves and, using a sharp small knife, cut a pocket in the middle layer of the breast, making sure not to cut through to the outer layers. Repeat this process with all of the breast halves.



Stuff each breast with the spinach mixture, and place them on a well-greased casserole pan. Spread the leftover spinach mixture on top of the chicken breasts and then cover the casserole pan with either a glass lid or tin foil.



Bake for 45 minutes to an hour, or until the chicken reaches a temperature of at least 170 degrees Fahrenheit.