Goat cheese stuffed chicken is one of those meals that looks really impressive and complicated, but actually isn’t. We made this for dinner tonight, and it was delicious, and so simple.
Here’s what you need:
2 skinless, boneless chicken breasts
1 small (140g) package of goat cheese
herbs and spices that suit your tastes (we used cayenne powder and fresh basil and parsley from our garden)
Here’s what you have to do:
Preheat the oven to 375F.
Crumble up the full package of goat cheese in a small bowl, and mix in herbs and spices to taste (we never measure with herbs and spices, so I can’t give you exact measurements).
Slice each chicken breast lengthwise, so it opens like a book.
Using a basting brush (if you have one, we didn’t until about 3 hours ago), lightly brush each chicken breast with olive oil. If you don’t have a basting brush, feel free to improvise with other kitchen implements.
With the cut side facing up, spread half of the cheese mixture inside each sliced chicken breast, and layer a few leaves of spinach and a few long slices of red pepper on top.
Fold the rest of the chicken breast back over.
Roast in the oven for approximately 35 minutes, or until juices run clear.
We served this with the first fresh corn on the cob of the season, and boiled new potatoes. SO good!