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Chicken Stuffed with Goat Cheese and Red Pepper Tapenade

Name: Chicken Stuffed with Goat Cheese and Red Pepper Tapenade
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 2 tablespoons olive oil, divided; 2 cloves garlic, finely chopped; 1 shallot, finely chopped; 1 teaspoon finely chopped fresh thyme; 6 cups baby spinach; fine sea salt; 1/2 cup drained and chopped jarred roasted red peppers; 3 tablespoons chopped pitted Kalamata olives; 1 tablespoon capers, chopped; 1 teaspoon balsamic vinegar; 2 boneless, skinless whole chicken breasts halved and pounded out to 1/4-inch thickness; 4 ounces mild goat cheese, at room temperature; 2 tablespoons chopped fresh flat-leaf parsley; ground black pepper

Serves 4

Time 1 hr 5 min

A brightly colored stuffing of spinach, roasted peppers and goat cheese fills these chicken breasts for a beautiful presentation. Serve hot, at room temperature or chilled over a nest of fettuccine or quinoa, if you like.

From The Whole Foods Market Cookbook

Special Diets:

Gluten-Free

Wheat-Free

Ingredients

2 tablespoons olive oil, divided
2 cloves garlic, finely chopped
1 shallot, finely chopped
1 teaspoon finely chopped fresh thyme
6 cups baby spinach
fine sea salt
1/2 cup drained and chopped jarred roasted red peppers
3 tablespoons chopped pitted Kalamata olives
1 tablespoon capers, chopped
1 teaspoon balsamic vinegar
2 boneless, skinless whole chicken breasts halved and pounded out to 1/4-inch thickness
4 ounces mild goat cheese, at room temperature
2 tablespoons chopped fresh flat-leaf parsley
ground black pepper

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Method

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Add garlic, shallots and thyme and cook, stirring occasionally, until softened, 2 to 3 minutes.

Add spinach and cook, tossing often, until just wilted, 1 to 2 minutes.

Season with salt and pepper, then remove from the heat and set aside to let cool.

Preheat oven to 375°F.

In a small bowl, mix peppers, olives, capers and vinegar; set aside.

Arrange chicken on a clean surface in a single layer.

Divide spinach mixture between the 4 pieces of chicken, then top evenly with the goat cheese and red pepper mixture.

Roll up each piece of chicken tightly, folding the end pieces in before sealing each roll.

Transfer chicken to a baking pan, cover with foil and bake until almost cooked through, about 25 minutes.

Uncover, brush chicken with remaining 1 tablespoon oil and bake until golden brown and cooked through, about 10 minutes more.

Set aside to let rest for 10 minutes, then slice chicken, transfer to a platter and serve garnished with parsley.

Nutritional Info:

Per serving: 250 calories (140 from fat), 15g total fat, 6g saturated fat, 50mg cholesterol, 410mg sodium, 8g carbohydrates (2g dietary fiber, 2g sugar), 20g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

2 tablespoons olive oil, divided
2 cloves garlic, finely chopped
1 shallot, finely chopped
1 teaspoon finely chopped fresh thyme
6 cups baby spinach
fine sea salt
1/2 cup drained and chopped jarred roasted red peppers
3 tablespoons chopped pitted Kalamata olives
1 tablespoon capers, chopped
1 teaspoon balsamic vinegar
2 boneless, skinless whole chicken breasts halved and pounded out to 1/4-inch thickness
4 ounces mild goat cheese, at room temperature
2 tablespoons chopped fresh flat-leaf parsley
ground black pepper

Shop with Prime

Exclusively for Prime members in select ZIP codes.