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.