Sunday, September 9, 2007

Stuffed chicken breast

My mom and I made this recipe for a dinner party. It is fairly easy as long as you get a butcher to pound out the chicken breasts.



  • 1 tablespoon olive oil

  • 2 cloves garlic, minced (1 teaspoon)

  • 1 shallot, minced

  • 1 teaspoon minced fresh thyme leaves

  • 6 cups fresh washed spinach leaves

  • salt and freshly ground pepper to taste

  • 1/2 cup drained, chopped jarred roasted red peppers

  • 3 tablespoons pitted and chopped Kalamata olives

  • 1 tablespoon chopped capers

  • 1 teaspoon balsamic vinegar

  • 2 boneless skinless whole chicken breasts, cut in half and pounded lightly

  • 4 ounces mild goat cheese, at room temperature

  • 1 tablespoon olive oil for brushing chicken

  • 1/4 cup chopped parsley

Heat the olive oil in a large skillet over medium-high heat. Saute the garlic, shallot, and thyme for 2 minutes, until softened. Add the spinach, and saute for 1 minute longer, until just wilted. Season with salt and pepper. Remove the skillet from the heat, and let the aromatics cool.


Preheat the oven to 375°F. In a small bowl, mix the roasted red peppers with the olives, capers, and balsamic vinegar.


Place about one-quarter of the spinach mixture in the center of each pounded chicken breast. Evenly divide the goat cheese among the chicken breasts, placing a small piece over the spinach; then top with 1 tablespoon of the roasted red peppers.


Fold the top of the breast over the filling to form a package, sealing the bottom of the chicken packages wherever needed. Place the chicken on a baking pan. Cover with aluminum foil and bake in the oven for 25 minutes. Uncover, brush the chicken with a little olive oil, and cook an additional 10 minutes, until the chicken is lightly brown.


Place the chicken on a serving platter and sprinkle it with the parsley.

3 comments:

Anonymous said...

Where do you get your meat? (i.e., what butcher?)

Kelly said...

Well, when I am in KC I get meat from Corn's Apple Market in Oak Grove, Missouri, because my sister-in-laws' dad is the grocer. He is a foodie and he has wonderful products.

In Durham I like Red and White or WholeFoods. I hear that Galaxy down on University has excellent meat but I've not tried it. The place is a little scary.

Any of the supermarket butchers should be able to do chicken breast escapolled (pressed thin) if you ask nicely.

Anonymous said...

Yeah, I get most of my meat at Whole Foods, and Red & White has never done me wrong. I've never tried galaxy...seemed a little sketchy to me too (every time I've meant to go, a fight was going on in the parking lot).