Sometimes grilled chicken can be a little boring. Stuffing a chicken breast makes it much more interesting. I have several variations of stuffed chicken breasts that I use. For example, a smear of pesto and fresh mozzarella can really dress up a piece of chicken. This recipe utilizes three favorite ingredients of mine… spinach, sun-dried tomatoes, and goat cheese.
I use a kitchen mallet to pound the chicken breasts. The mallet is a handy tool in my kitchen and I use it for several dishes, including stuffed flank steak, chicken picatta, or pork cutlets. They’re very inexpensive and I recommend adding one to your essential tools.
To flatten the chicken, I place the breasts in a large food storage bag one at a time and pound the chicken to a 1/4 inch thickness. Don’t pound too vigorously. You want the breast to remain in one piece. If you pound to hard, the breast will split.
All sun-dried tomatoes are not created equal. Some are completely dried and are stiff and hard. Others can be found in olive oil. The brand that I use are sold in a bag and are soft and pliable. If you use the completely dried variety, boil water in a small pan. Remove from heat and put tomatoes in water for 15 minutes to soften them.
I grilled this dish, but it can be prepared in the oven at 350 degrees as well. If cooked in the oven, tying with kitchen twine is not necessary.
Ingredients
4 chicken breasts, pounded to 1/4 inch thickness
1 cup sun-dried tomatoes, chopped roughly
1 1/2 cup goat cheese, crumbled
3 cups roughly chopped fresh spinach
Salt
Pepper
Extra virgin olive oil
Instructions
1. Preheat grill.
2. Place chicken breast on plate or plastic cutting board.
3. Salt and pepper the breast.
4. Spread 1/4 of the spinach over the breast.
5. Sprinkle 1/4 of the tomatoes evenly over the spinach.
6. Sprinkle 1/4 of the goat cheese over the spinach and tomatoes.
7. Carefully roll the breast, pressing stuffing ingredients inward as you roll. End the roll with the seam down.
8. Cut three strands of kitchen twine.
9. Tie the breasts with the three strands of twine.
10. Salt and pepper the outside of the chicken and drizzle with olive oil.
11. Grill the chicken for 15 minutes or until the internal temperature reaches 160 degrees.
12. To serve, slice the breasts into several pieces.
https://southernboydishes.com/2012/09/14/grilled-chicken-breast-stuffed-with-spinach-sun-dried-tomatoes-and-goat-cheese/
Bill Harris
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Thank you for this recipe! I made this dish (albeit baked) and it was delicious! I mean, I kind of already expected that (who doesn’t love this combination of ingredients), but it was nice to know my meager cooking skills could still reproduce something like this. Thanks again!
Thanks for the comment, Jessica. I appreciate you’re dropping by SBD and I’m so glad the recipe worked out for you. I hope you’ll keep coming back for more delicious recipes! Have a great day!
ummmm, yum! Goat cheese on anything is good, no? I’ve got to try this soon.