CHICKEN BREAST STUFFED WITH SPINACH AND GOAT CHEESE
1 small bag fresh spinach
2 oz. goat cheese
1 boneless, skinless, cooked chicken breast, diced
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 ...
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