- Stuffed Chicken Breast Recipe ( I adapted a recipe from Giada DeLaurentis to my taste)
- Olive oil
- 2-3cloves garlic, minced
- 6 sun-dried tomatoes, diced
- 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/4 cup (2 ounces) goat cheese
- 1/3 cup cream cheese
- 4 (5-ounce) boneless chicken breasts
- 1 cup chicken broth
- 1/2 cup dry white wine (I use pinot grigio)
Directions
Heat olive oil over medium heat. Add the garlic and cook until fragrant,
about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper. Cook until combined, about 2 more minutes. Transfer the mixture
to a medium bowl. Add the goat cheese and the cream cheese. Stir to
combine the stuffing and set aside.
Heat more olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the stuffed chicken breasts. Cook until golden and cooked through, about 4-6 minutes per side. Transfer the chicken to a side dish and tent with foil to keep warm. Add the chicken broth and white wine mixture to the skillet to loosen any delicious brown bits from the pan. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over each chicken breast and serve!.
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