Nights after work when I am motivated to cook, or come home from a great run and want something healthy, it still needs to be easy and not result in dinner at 10pm. Last week I finally broke in my new running shoes and was feeling great. The shin splints I have been suffering with for months seem to have subsided and I wanted to have something healthy but still yummy.
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| new running sneaks and the view I get to live with |
In comes this stuffed chicken breast--it sneaks in a bunch of veggies and took about 20 minutes of prep time. Best part? The possibilities for stuffing are endless--ricotta and pancetta, butternut squash and broccoli, etc.
chicken breast stuffed with spinach, tomato and mushrooms
2 chicken breasts, sliced open lengthwise like a book (should open up, but not be fully sliced)
5 medium sized cremini mushrooms, sliced
1 tomato, diced
1 bag of spinach
2 cloves of garlic
salt and pepper for seasoning
3 oz of goat cheese, softened
3 tablespoons of butter
- preheat oven to 350, heat pan (I used my cast iron skillet so it could transfer from stovetop to oven easily) with 2 tbsp butter
- saute mushrooms, spinach and garlic (season with s&p) until cooked down, add tomatoes and cook for another minute
- scoop veggie mixture into a bowl and set aside, wipe down skillet and add remaining butter
- season chicken breasts on both sides with salt and pepper, stuff half of the mixture into each and fold over sealing with toothpicks
- add chicken to skillet, sear on both sides (about 2-3 minutes per side) then transfer to oven
- let chicken cook through (about 8 more minutes) then add goat cheese and put back in oven for goat cheese to melt (about another minute)
- remove from oven, pull out toothpicks and serve
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