Goat Cheese and Spinach Stuffed Chicken Breast
in garlic tomato sauce with sauteed mushrooms
by Kaliste Kimball
- 3 large boneless, skinless chicken breasts
-8 oz goat cheese
-1 frozen 10 oz block chopped leaf spinach
-Garlic, garlic, garlic!
-1 tsp A1 steak sauce
-1 tsp salt
-1/2 tsp pepper
-1 small can tomato paste
-1 large can tomato sauce
-1 to 2 cups sliced portabella mushrooms
-Virgin coconut oil
Instructions:
Preheat oven to 375 degrees. Crush 1-3 small cloves of garlic and mix in casserole dish with tomato paste and sauce.
Take out iron skillet and melt 1-2 tbsp coconut oil (more if needed) and saute mushrooms for 5-10 minutes. Mix into garlic tomato sauce.
Take your 3 large chicken breasts and filet into two thin slices.
Steam spinach in microwavable bowl with 2 tbsp water for 5-6 minutes. Mix spinach with 8 oz goat cheese. Add A1 sauce, 3-4 crushed cloves of garlic, salt and pepper. Add one to two large spoonfuls of spinach mixture to each filet and fold in half, encasing the mixture inside the chicken. Place the 6 breasts into the tomato sauce in the casserole dish. Sprinkle with salt and/or dried parsley flakes.
Bake for 35-40 minutes. Enjoy!
Makes 6 servings
