This is going to be a drive by post today. I wanted to share a yummy and easy goat cheese and spinach chicken recipe I made up one day when I was scrounging for dinner ideas. But I have have have to go to Target and buy Molly leggings or the whole school is going to see her knickers under her dresses.
And since I wasn't prepared to make this blog worthy, I didn't stage any shots, didn't dandy them up on pretty dishes, or with strategic lighting. I literally took out my camera and snapped a few pictures while it was cooking. So yay for keeping it real. And grainy.
Chicken with Goat Cheese and Spinach
Thin sliced chicken breasts (or regular breasts pounded thin)
Goat cheese (divided into as many TBSs as you have chicken and placed in freezer for about 30 minutes)
Fresh baby spinach leaves, tough stem parts removed
2 TBS butter
olive oil/salt/pepper/garlic powder
On a flat surface, lay a chicken breast down, sprinkle with salt, pepper, and garlic. Cover the breast with 3-4 spinach leaves and about a TBS of the semi-frozen goat cheese. Freezing the goat cheese makes it melt slower and ooze less.
Roll up the stuffed breast and secure with large toothpicks or cooking twine.
Coat each rolled breast in flour. In a large oven safe pan, melt a couple TBS of olive oil with the butter (use more or less depending on how much chicken you are cooking. Once the fats are hot, brown the chicken on all sides until it looks golden.
While this is going on, preheat your oven to 350 degrees F. Once all the chicken is browned place the pan in the oven and cook for another 15 minutes or until the juices run clear.
Remember to untie/or take out the toothpicks before serving so nobody visits the ER. Nothing spoils dinner more than a trip to the ER.
I served it with homemade mashed potatoes and the rest of the spinach, sauted with garlic and olive oil, on the side. These simple ingredients make for a very flavorful dish!