Sun-dried Tomato, Spinach and Goat Cheese Stuffed Chicken

…So simple, so delicious — and you can use this filling on just about anything.

Ingredients:

2 large boneless organic chicken breasts
1 jar sun-dried tomatoes
1 log fresh goat cheese
2 cups spinach
1 diced yellow onion
2 cloves of garlic
grated parmesan
olive oil
salt and pepper to taste

Recipe:

Chop onion and garlic and sauté in olive oil for 3-5 minutes. Add in your spinach and mix until wilted
In a separate bowl mix together goat cheese and sun-dried tomatoes, salt and pepper. Add in the sautéed mixture and set aside.
Butterfly both chicken breasts and season the inside and outside of the meat. Stuff generously with the goat cheese filling mixture and secure with toothpicks.
Heat a teaspoon of olive oil and brown both sides of the chicken.
Add any left over filling to the top of the chicken and sprinkle with parmesan. Move chicken from the skillet to a lined baking pan and bake at 425 until chicken reaches 165/170 degrees.

I unexpectedly ended up snacking on this filling with crackers and veggies while I was cooking. I feel like it would be amazing on a charcuterie board paired with some crostini. Boom, hostess of the year.

You know a meal is good when you eat every last bite before you can even snap a photo of the finished product.

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