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Pesto and Goat Cheese Stuffed Chicken with Spinach

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Ingredients

Adjust Servings:
4 large chicken breasts
200 g baby spinach
300 g soft fresh goat cheese, all rind removed
8 teaspoons basil pesto (use about 2 teaspoons per breast, or enough to cover breast completely.)
4 sun-dried tomatoes, in oil, drained
8 slices prosciutto
1 cup milk
1 teaspoon chicken stock powder
1 1/2 teaspoons cornflour
3 teaspoons dijon mustard
2 tablespoons lemon juice
2 tablespoons dry white wine
1 tablespoon parsley, finely chopped
2 tablespoons cream

Nutritional information

549.5
Calories
309 g
Calories From Fat
34.4 g
Total Fat
17.8 g
Saturated Fat
144.2 mg
Cholesterol
533.5 mg
Sodium
9.8 g
Carbs
2.8 g
Dietary Fiber
2 g
Sugars
49 g
Protein
364g
Serving Size

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Pesto and Goat Cheese Stuffed Chicken with Spinach

Features:
    Cuisine:

    Would you servethis with potatoes, rice or rice noodles??

    • 90 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Spinach Goats Cheese and Pesto Stuffed Chicken Breast With a Lem, Here is a very yummy stuffed chicken breast recipe, packed with flavour served with a delicious accompanying sauce I love doing stuffed chicken breasts as there are so many different combinations you can try and I have to say there are not many I have tried that don’t work , Would you servethis with potatoes, rice or rice noodles??, I am only rating the sauce, it was perfect to accompany chicken dish I made It is light and would be perfect to drizzle on any chicken I’ll come back and make the pesto stuffing, another time Thanks for posting Sure hope it was ok for me to borrow bits and pieces from your recipe


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    Steps

    1
    Done

    Pound Chicken Breasts With a Meat Mallet Until Approximately the Same Thickness All Over (about 1/4 Inch.).

    2
    Done

    Boil Spinach Until Tender, Drain and Squeeze Out All Excess Water. in a Bowl Combine Spinach With Goats Cheese Until Well Mixed.

    3
    Done

    Spread 2 Teaspoons Pesto Over the Inside of Each Breast to Cover Completely. Spread Spinach Mix Down the Centre of Each Breast Lengthwise. Cut Each Tomato Into 4 Slices and Place Slices on Top of Spinach to Run the Length of Breast. (1 Tomato Per Breast.).

    4
    Done

    Fold Breast Over to Cover Filling and Wrap 2 Slices of Prosciutto Around Each Breast to Secure.

    5
    Done

    Lightly Oil the Bottom of a Baking Dish and Place Breasts Inside. Bake Breast in Pre-Heated Oven 180c For 45-50 Min's or Until Chicken Is Cooked Through. (cooking Times Will Vary According to the Thickness of Breast.).

    6
    Done

    For the Sauce:

    7
    Done

    Heat Milk and Chicken Stock in a Saucepan, Mix Cornflour With a Little Water, Add to Milk Stir Until Mixture Thickens Slightly.

    8
    Done

    Add Dijon, Lemon Juice and Wine Stir to Combine, Add Cream, Cayenne, Parsley and Pepper to Taste. Heat Sauce Over Medium Heat Until Sauce Has Thickened.

    9
    Done

    Note: You Can Leave Sauce Over a Low Heat, Stirring from Time to Time, While Chicken Finishes Cooking.

    10
    Done

    to Serve: Slice Chicken in Half, Plate and Drizzle With Sauce.

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    Elijah Nguyen

    Culinary artist showcasing his creative and innovative approach to cooking.

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