Recipe by Canadian Living. Photo by Jen at OnlyanApron.com
- 2-3 tbs olive oil
- 1 shallot finely chopped
- 1 clove of garlic minced
- 4 oz of spinach (about 2 cups)
- 2 oz goat cheese
- 1/2 tbs grated lemon zest
- salt and pepper to taste
- 2 boneless skinless chicken breasts butterflied
- 1 1/2 tbs all-purpose flour
- In large skillet, heat 1 tbs of the olive oil over medium-high heat, cook shallots until translucent, about 3 minutes. Add the garlic and cook for 1 minute. Add spinach and cook, stirring, until it’s wilted, about 3 minutes.
- In bowl, combine the spinach mixture, goat cheese, lemon zest and season with salt and pepper.
- Preheat your oven to 400 degrees F.
- Lay each butterflied chicken breast out flat and divide the filling between the two, placing the filling on the side of the chicken breast.
- Starting on the side that has the filling, roll the chicken up as tightly as you can and secure with toothpicks. I found 4 toothpicks did the trick.
- Season the chicken breasts with salt and pepper and roll in the flour, shaking off any excess.
- Heat an oven safe pan on medium-high heat and drizzle with remaining olive oil. Cook chicken, turning occasionally, until golden brown on all sides, about 6 minutes.
- Transfer the pan to the oven and bake for about 12 minutes or until the internal temperature reads 165 degrees F with an instant read meat thermometer. Alternatively if you don’t have an oven safe pan you can cook the chicken in any skillet you have then transfer it to a baking sheet to continue cooking it in the oven. Remove the toothpicks before serving.
- Serve with Salad & Roasted Potatoes!