Spinach, and Goat Cheese Stuffed Chicken

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
  • toothpicks


  1. 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.
  2. In bowl, combine the spinach mixture, goat cheese, lemon zest and season with salt and pepper.
  3. Preheat your oven to 400 degrees F.
  4. Lay each butterflied chicken breast out flat and divide the filling between the two, placing the filling on the side of the chicken breast.
  5. 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.
  6. Season the chicken breasts with salt and pepper and roll in the flour, shaking off any excess.
  7. 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.
  8. 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.
  9. Serve with Salad & Roasted Potatoes!