Sun-Dried Tomato and Goat Cheese-Stuffed Chicken Breasts

This is one of my favorite meals of all time. It will impress the pants (hopefully) off of whomever you’re currently dating, and if you’re single, it will impress your own pants off yourself. No joke.

It’s easy to double or triple the recipe, so I’ll provide ingredients here for just one person. You need 1 cup of spinach (fresh, and optional), 1 tablespoon of olive oil, about ¼ cup chopped onion, a sprinkling of sugar, 1 minced garlic clove, 1 tablespoon of chopped sun-dried tomatoes (oil-packed or dry, it doesn’t matter), about 1 ½ tablespoons goat cheese, 1 tablespoon of chopped fresh basil or ¼ teaspoon of dry basil, a sprinkling of salt, and two chicken breast halves. You’ll also need a few toothpicks.

First things first: if you’re using the spinach, boil a pot of water and plunge the spinach in it. Cook it for 2-5 minutes, until it’s going pretty limp. Drain the pot and pat the hot spinach dry.

Warm the olive oil over medium heat in a small frying pan. Add the onions, sugar, garlic, and sun-dried tomatoes. Cook that mixture until the onions are browned, about 5-6 minutes.

While the onions are browning, take out a cooking mallet or rolling pin. Put the chicken breast halves, one at a time, in an unsealed Ziploc bag, and pound the heck out of them. You don’t want to bust holes in them, but you do want them to be flat—about ¼” thick, ideally, and narrow so that you can roll them up.

When the onion mixture is done, remove it from the heat and mix it in a bowl with the goat cheese, the basil, and the salt. Make sure everything is combined well.

Now it’s time for the art. If you used the spinach, lay half of it across the top of each chicken breast half. Then, take half of the goat cheese mixture in a spoon and plunk it in the middle of one flat chicken breast half. Pick up the ends of the chicken breast half and wrap them up to the top (or roll the chicken breast, jellyroll style). Secure this contraption with a toothpick or two, and repeat the procedure with the second chicken breast half.

If you need it, add a little more olive oil to the same frying pan you used before. Warm it up on low-medium heat, and plop the stuffed chicken breasts in the pan. Cook them for about 6 minutes per side or until they’re all browned and entirely cooked through.

Serve with bread or noodles and a good salad.

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