Name: Chicken stuffed with goat cheese & red pepper tapenade
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 Tablespoon olive oil; 2 cloves garlic, minced; 1 shallot, minced; 1 teaspoon minced fresh thyme leaves; 6 cups fresh washed spinach leaves; sea salt and fresh ground pepper, to taste; ½ cup drained, chopped jarred roasted red peppers; 3 Tablespoons pitted and chopped Kalamata olives; 1 Tablespoon chopped capers; 1 teaspoon balsamic vinegar; 4 boneless, skinless chicken breast halves; 4 ounces Dr. Brown approved cheese, at room temperature; ¼ cup chopped parsley

Chicken stuffed with goat cheese & red pepper tapenade

Author: Kristen Barkley
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Yield: 4 1x
Category: Chicken Stuffed with Cheese & Red Pepper Tapenade

Description

A greek inspired chicken dish that is light and refreshing.

Scale

Ingredients

1 Tablespoon olive oil
2 cloves garlic, minced
1 shallot, minced
1 teaspoon minced fresh thyme leaves
6 cups fresh washed spinach leaves
sea salt and fresh ground pepper, to taste
½ cup drained, chopped jarred roasted red peppers
3 Tablespoons pitted and chopped Kalamata olives
1 Tablespoon chopped capers
1 teaspoon balsamic vinegar
4 boneless, skinless chicken breast halves
4 ounces Dr. Brown approved cheese, at room temperature
¼ cup chopped parsley

Instructions

Heat the olive oil in a large skillet over medium-high heat. Saute the garlic, shallot, and thyme for 2 minutes, until softened. Add the spinach, and sauté for 1 minute longer, until just wilted. Season with salt and pepper. Remove the skillet from the heat, and let the aromatics cool.
Preheat the oven to 375°. In a small bowl, mix the roasted red peppers with the olives, capers, and balsamic vinegar.
Place about one-quarter of the spinach mixture in the center of each pounded chicken breast. Evenly divide the Dr. Brown approved cheese among the chicken breasts, placing a small piece over the spinach; then top with 1 tablespoon of the roasted red peppers.
Fold the top of the breast over the filling to form a package, sealing the bottom of the chicken packages whenever needed. Place the chicken on a baking pan. Cover with aluminum foil and bake in the oven 25 minutes. Uncover, brush the chicken with a little olive oil, and cook an additional 10 minutes, until the chicken is brown.

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Chicken Stuffed with Cheese & Red Pepper Tapenade

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