Season Chicken with Italian seasoning, salt, and pepper.
Heat 1 tbsp oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until golden brown. Finish cooking in the preheated oven for 10-15 minutes, or until internal temperature reaches 165°F (74°C).
While chicken cooks, prepare the Filling: Sauté Spinach in a pan with a little olive oil until wilted. Squeeze out excess moisture. In a bowl, combine Spinach, Goat cheese, Parmesan cheese, and Nutmeg. Mix well.
Prepare the Sauce: In a small saucepan, melt Butter over medium heat. Add Shallots and Garlic and cook for 2 minutes until softened. Stir in White wine and Lemon juice. Bring to a simmer and cook for 5 minutes, then stir in Capers.
Remove chicken from oven. Top each chicken breast with the Spinach-Goat cheese Filling.
Pour Lemon-Butter Sauce over the Filling. Return to oven for 5 minutes, or until Filling is warmed through.
Serve immediately.
Ingredients
4
44Boneless, skinless chicken breasts
1 tbsp15 mLItalian seasoning
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
1/4 cup60 mLButter
3 tbsp45 mLLemon juice
1/4 cup60 mLDry white wine
1 tbsp15 mLShallots-minced
1 clove1Garlic-minced
1 tbsp15 mLCapers-drained
10 oz280 gFresh spinach-washed, stemmed, and chopped
4 oz115 gChevre goat cheese-softened
1/4 cup60 mLParmesan cheese-finely grated
1/4 tsp1.25 mLNutmeg-freshly grated
Equipment
Large skillet
Baking dish
Small saucepan
Mixing bowl
Sauté pan
Instructions
Preheat oven to 375°F (190°C).
Season Chicken with Italian seasoning, salt, and pepper.
Heat 1 tbsp oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until golden brown. Finish cooking in the preheated oven for 10-15 minutes, or until internal temperature reaches 165°F (74°C).
While chicken cooks, prepare the Filling: Sauté Spinach in a pan with a little olive oil until wilted. Squeeze out excess moisture. In a bowl, combine Spinach, Goat cheese, Parmesan cheese, and Nutmeg. Mix well.
Prepare the Sauce: In a small saucepan, melt Butter over medium heat. Add Shallots and Garlic and cook for 2 minutes until softened. Stir in White wine and Lemon juice. Bring to a simmer and cook for 5 minutes, then stir in Capers.
Remove chicken from oven. Top each chicken breast with the Spinach-Goat cheese Filling.
Pour Lemon-Butter Sauce over the Filling. Return to oven for 5 minutes, or until Filling is warmed through.
Comments