Super easy yet super fancy, this savory and delectable stuffed chicken will be your new go-to recipe! Plus it’s nutritious and can spice up a boring weeknight dinner or entertain a crowd. Top with savory mushroom sauce and serve with oven-roasted broccolini with fresh garlic and pepper for a complete, healthy meal.
2 ½ lbs. chicken breast cutlets (should be about 8 cutlets)
2 T olive oil
6 oz. goat cheese, softened
2 cups of fresh baby spinach
Salt and pepper to taste
Fresh parsley for garnish
Preheat oven to 350°. Spread most of the olive oil on the bottom of a ceramic baking dish. Spread cutlets on a cutting board. Pat dry and then cover in plastic wrap. Pound out meat until cutlets are equally flat.
Heat goat cheese in microwave for about 10 seconds to soften. Spread a generous amount of goat cheese on cutlets (about a tablespoon each). Sprinkle with salt and pepper. Cover each cutlet with a layer of spinach leaves. Roll cutlet up tightly and secure with extra long toothpicks. Place in baking dish. Brush each cutlet with remaining olive oil and sprinkle again with salt and pepper.
Bake for 35-40 minutes (depending on thickness of cutlets). Remove toothpicks, place on a plate and cover with mushroom sauce. Garnish with parsley and serve. Serves 6-8.