I started by making the filling of goat cheese and spinach. I slit the chicken breasts part of the way and stuffed them full of the filling. This is where I stopped and froze the dish.
The night before I was going to serve the chicken, I pulled them out of the freezer and thawed them in the fridge. They cooked perfectly and there was no change in the end result from times when we have had the chicken not frozen. This is definitely going to be a new freezer meal favorite!
Chicken Breasts Stuffed with Spinach and Goat Cheese
4 tsp extra-virgin olive oil, divided
2 garlic cloves, minced
1 bunch spinach tough stems removed
4 boneless skinless chicken breasts
4 oz low-fat goat cheese
Salt and freshly ground pepper
Wooden toothpicks
Heat oven to 400
Heat 2 teaspoons of the oil in a large ovenproof skillet over medium heat. Add garlic and cook, stirring constantly until fragrant, about 30 seconds. Stir in spinach and cook, stirring constantly, until spinach is wilted and liquid evaporates, about 2 minutes. Season well with salt and pepper and transfer to a plate. Wipe skillet dry with paper towels.
Beginning at the thickest end of 1 chicken breast, carefully insert a sharp knife into center and cut a pocket as evenly as possible, leaving a 1 inch border on three sides. Repeat with remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese and spinach. Seal each with two toothpicks and season outside with salt and pepper. THIS IS WERE I STOPPED AND FROZE.
Heat remaining oil in the same skillet over medium-high heat. Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side. Transfer the skillet to the oven and bake until juices run clear, about 8 minutes. Serve Hot.
Makes 4 servings
280 calories
10 g fat
3 g saturated fat
42 g protein
3g carb
1 g dietary fiber
390 mg sodium
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