Spinach and Goat Cheese Stuffed Chicken

I absolutely love goat cheese. If you've never tried it (or are afraid to try it) don't let the word "goat" scare you! I've been searching for a while for a way to use goat cheese and still keep it easy and not involve a bunch of weird ingredients. Then I remembered a stuffed chicken recipe that I made a couple years ago and decided to try it with goat cheese. It turned out great and the husband (who isn't normally  a fan of anything with the word "goat" in it) really liked it! I hope you like it too!

What you need

- 2 boneless skinless chicken breasts
- 2 cups fresh baby spinach, chopped
- 4 cloves garlic, minced
- 1/4 C chopped onion (I used dried)
- Salt and pepper to taste
- 2 oz herbed goat cheese
- 4 basil leaves, chopped
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Directions

- Chop up your spinach and garlic

- Add to a skillet over medium heat with just a bit of oil

- Add the onion and a bit of salt and pepper

- Just cook until the spinach begins to wilt. It will finish cooking in the oven

- Put spinach mixture in a bowl and add the goat cheese and chopped basil. Stir well

- Pound out the chicken breast until they are about 1/4 inch thick

- Season both sides of each chicken breast with salt and pepper and italian seasoning (if using)

- Spoon the spinach and cheese mixture over the chicken evenly

- Roll the chicken and secure with toothpicks

- Repeat with other chicken breast

- Season well with salt and pepper and the italian seasoning

- Place in a baking dish or on a sheet pan and cook for 20-25 minutes at 350 degrees

- Remove toothpicks and serve! We had green beans and salad with ours. Delicious!

*NOTE: I recently made this again and instead of pounding out and rolling the chicken I simply butterflied the breasts to create a sort of "pocket" and stuffed the spinach and goat cheese mixture in it, then folded the top of the breast back over. No need to secure it with toothpicks and I think it was much easier and cut down the prep time a bit.