Chicken, spinach, goat cheese and tomatoes make this an easy yet elegant dinner dish.
Prep Time: 30 minutes Cook Time: 40 to 45 minutes Total Time: 1 hour, 15 minutes Difficulty Rating:
Recipe From: Tennessee Home and Farm
6 boneless, skinless
chicken breast halves 2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon shallots, chopped
10 ounces fresh
spinach, coarsely chopped 4 ounces sun-dried
tomatoes 8 ounces
goat cheese, crumbled 2 egg whites, beaten
3 tablespoons Italian breadcrumbs
salt and pepper, to taste
Lemon Butter Sauce:
3 tablespoons butter
¼ cup shallots, finely chopped
¾ teaspoon garlic, minced
2 tablespoons flour
2 cups strong chicken stock
2 teaspoons fresh
lemon juice 2 tablespoons dry white wine
heavy cream salt and pepper, to taste
chicken breasts between plastic wrap or Ziploc bag until uniform thickness, approximately ¼ inch. Heat olive oil, and sauté garlic and shallots 2 minutes. Add spinach and cook until just wilted, about 2 minutes. When cool, squeeze out excess liquid.
In a bowl, combine
spinach mixture, tomatoes, goat cheese, egg whites, and breadcrumbs, mixing well. Divide filling evenly among breasts. Roll chicken breasts, tucking in sides. Place chicken seam-side down in baking dish, making sure breasts do not touch.
Cover with foil and bake at 350 degrees for 40-45 minutes. When cool, slice into rounds and place on plate. Ladle hot Lemon Butter Sauce over.
Lemon Butter Sauce:
Melt butter over medium-high heat. When foamy, add shallots and garlic.
Cook and stir until soft, about 2 minutes.
Add flour and stir constantly with a wooden spoon for about 2 minutes for a light blonde roux. Add the chicken stock, stir to mix well and bring to a boil.
Cook, stirring occasionally, until mixture thickens (about 3 minutes). Reduce heat to medium low and add wine, lemon juice, and cream. Mix well.
Add salt and pepper to taste.
Recipe From: Farm Flavor - www.farmflavor.com
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