Stuffed Chicken Breast

Boneless skinless chicken breast are boring. This is one food that if cooked improperly can be the most boring thing you do all week but, if you use your imagination this skinless wonder could be just the vehicle you are looking for as a week night meal. Obviously cheese makes everything better and add it with a protein that has a very low-fat content you can turn it into something beautiful!


1 package frozen spinach

sun-dried tomatoes

5 boneless skinless chicken breasts

Salt and pepper

Italian Seasoning

Garlic salt

2 Tbsp. coconut oil (been using this as a sub for veggie oil pretty frequently)

Chevre goat cheese

-Butterfly your chicken breast into halves width wise. Cover with plastic wrap and pound out to increase the surface space (thickness should be about ¼”). Season with salt and pepper.

-Spread each piece with goat cheese. Top with spinach and a few sun-dried tomatoes. Season with garlic salt. Take each piece and roll into a little pinwheel and place seam side down. (I did not have any toothpicks but if you have some thread the seam together) Season the outside with salt, pepper, and Italian seasoning.

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-Preheat a heavy skillet on medium high with the coconut oil. Turn on your oven to 375 degrees. Place each little roll into the pan. Be careful not to crowd the pan. Brown on all sides should take about 10min with a very hot pan. Place onto a foil lined baking sheet into the oven for 20min.

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-Remove from the oven and allow to rest for 5min. Enjoy!

This recipe was a hit! The girls loved it for wine Wednesday last week. I served it with Quinoa and Kale with cherry tomatoes. Normally I make bacon wrapped cheese stuffed chicken (this recipe is very versatile) but we wanted to do a little cut on calories. How are you stuffing your chicken breast this week? Happy Monday!

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