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Chelsea's Stuffed Chicken Breasts

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“My husband sticks to a low carb diet and I am constantly trying to think of new ways to eat chicken breast. Here's my latest creation.”
READY IN:
45mins
SERVES:
2
YIELD:
2 plates
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in skillet.
  2. Combine goat cheese, 2 cups spinach, sun dried tomatoes in food processor.
  3. Pulse until well combined.
  4. Spread mixture on one side of flattened chicken breasts.
  5. Fold breasts in half, leaving cheese filling inside, and sprinkle on italian seasoning.
  6. Place in skillet, seasoned side down, and cook on Medium until well browned.
  7. Season exposed side and flip.
  8. I often use a lid to help the chicken cook, the thinner you pound it the faster it will cook.
  9. While the chicken finishes cooking, divide the remaining spinach between two plates.
  10. Add any vegetable garnishes you'd like (we like sweet red and yellow peppers, also delicious with chopped up apples) and drizzle with balsamic vinegar.
  11. When chicken has reached 165 degrees in the thickest part, remove from pan.
  12. Let rest, then slice and plate atop spinach.

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