Recipes with fresh, local ingredients

- Posted on Apr 17, 2013 - 02:29 PM


1 small bag fresh spinach

2 oz. goat cheese

1 boneless, skinless, cooked chicken breast, diced

1 egg

1 shot heavy cream

To taste, salt and pepper

6 chicken breasts (for stuffing)

Place the diced chicken in a food processor with a pinch of salt, and purée. While puréeing, add the egg and shot of cream. Do not over-mix to prevent heat build-up. The mix should be like a thick paste. Refrigerate.

Place spinach in boiling salted water for one to two minutes. Remove spinach from boiling water and place into a bowl of ice water just until it is cold. Remove; squeeze as much water from the spinach as possible. Rough chop the spinach and fold into the chicken mix. Crumble the goat cheese into the mix and fold in. Season with salt and pepper.

To stuff the chicken breasts, use a small knife and insert it into the thick side of the chicken breast, parallel with your cutting board. Gently slide the knife to one side then the other to form a pocket. If you poke through and make a hole don’t worry…it will still work. Using a pastry bag, pipe the puréed mixture into the pocket and fill it up. Hold the stuffed chicken in the refrigerator for a few hours to allow the stuffing to set.

To cook the chicken, preheat oven to 400°F. Heat small amount of oil in pan. Season the outside of the chicken breast with salt and pepper, then sear it in the hot pan. Once your chicken is seared and brown on the outside, place it in the oven for about 15 minutes. Cook your chicken to 160°F. internal temperature. Serves six to eight.