This was a recipe I created all on my own...I'm so proud! And it was SOOOOO good.
Chicken with Goat Cheese, Spinach and Sundried Tomato
3 chicken breats, trimmed
1 cup fresh spinach, chopped
1/3 cup sundried tomatoes, chopped
4 oz. goat cheese
1/2 teaspoon Herbs de Provence
Thyme
Salt
Pepper
Preheat oven to 350. Mix the spinach, sundried tomato, goat cheese and Herbs de Provence. Cut a pocket in the chicken, and stuff with cheese mixture. Sprinkle salt, pepper and thyme on one side of chicken. Lay chicken, seasoned sided down, in an oven-proof skillet with a tablespoon of olive oil heated on medium-high. Cook 5 minutes on each side (when you flip, season other side) until browned. Finish chicken in oven, about 20 minutes or until cooked through.
Chicken with Goat Cheese, Spinach and Sundried Tomato
3 chicken breats, trimmed
1 cup fresh spinach, chopped
1/3 cup sundried tomatoes, chopped
4 oz. goat cheese
1/2 teaspoon Herbs de Provence
Thyme
Salt
Pepper
Preheat oven to 350. Mix the spinach, sundried tomato, goat cheese and Herbs de Provence. Cut a pocket in the chicken, and stuff with cheese mixture. Sprinkle salt, pepper and thyme on one side of chicken. Lay chicken, seasoned sided down, in an oven-proof skillet with a tablespoon of olive oil heated on medium-high. Cook 5 minutes on each side (when you flip, season other side) until browned. Finish chicken in oven, about 20 minutes or until cooked through.
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