Stuffed chicken breasts are a fun way to incorporate more color and flavor to just another boring old chicken dinner. Try this meal with our tasty 2016 Santa Barbara County Pinot Noir!
Spinach and Goat Cheese
Stuffed Chicken Breasts
Ingredients:
- 2 chicken breasts
- salt and pepper
- 8 oz. soft goat cheese
- 1½ c. spinach, chopped
- 1 c. heavy cream
- 1 tbsp. butter
- 2 tsp. flour
- 1 tbsp. fresh dill, chopped
- 1 tbsp. capers
- 1 tsp. fresh lemon zest
- 1 large bunch asparagus
Directions:
1. Preheat oven to 400ºF. Cover a rimmed baking sheet with parchment paper.
2. Cut in the chicken breasts in half and pound them into 4 cutlets. Season one side of each cutlet with salt and pepper and flip over. Using a spatula, spread soft goat cheese on the unseasoned side and top with spinach.
3. Roll up each chicken breast and place them seam side down on the parchment covered rimmed cookie sheet. Place in the oven and cook for 35 minutes.
4. While the chicken cooks, prepare cream sauce and asparagus. For the sauce, place a sauce pan on a medium-high heat and add the butter. Once the butter has melted, add in the flour and whisk until smooth. Slowly add in the cream while whisking. When the cream thickens a bit, turn off the heat. Add some salt, pepper, lemon zest and chopped dill.
5. Brush the asparagus with olive oil and sprinkle with salt and pepper. Add the asparagus to cookie sheet with the chicken for the last 10 minutes of cooking. Add the capers to the sauce and reheat right before serving. Drizzle the chicken and asparagus with cream sauce, garnish with remaining chopped dill, and serve.
Serves 4
recipe adapted from The Organic Kitchen