Like a lot of things in the foodie world, goat cheese is definitely a “love it or hate it” item. If you love it, you know it can go with sweet or savory flavors, and enhance everything from salads and pasta to main course meat dishes. If you hate it…well, you probably shouldn’t waste your time reading this post.
We are decidedly goat cheese lovers here at Razzle Frazzle, and we like to use it as often as possible, in as many forms as we can. Our go-to is usually spreading goat cheese on grilled chicken and serving it with a simple lemon-butter sauce. But once upon a time we decided to combine it with spinach and tomato and stuff it in a chicken cutlet instead, and all was good in the world.
I wrote this recipe for Healthy Way to Cook back in the day, and I only recently rediscovered how excellent it is. It’s super quick and easy, so it’s a great option for a healthy weeknight dinner. I recommend serving it with your favorite pasta and a chunky garlic tomato sauce to mirror the flavors in the chicken.
Tomato, Spinach & Goat Cheese Chicken
Makes 4 servings
- 4 4-oz. boneless skinless chicken breasts
- Salt & pepper
- Olive oil
- 1/2 tomato, diced
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 2 cups baby spinach leaves, washed
- 4 tbsp. goat cheese
Butterfly chicken breasts and pound out until about 1/2 inch thick. Season with salt and pepper and set aside.
Heat a small amount of olive oil in a pan. Add tomatoes, onion and garlic and cook for 5 minutes or until onions are translucent. Add spinach and continue cooking until wilted, stirring frequently. Remove from heat.
Spread goat cheese on each chicken breast, then distribute filling evenly. Fold chicken over filling and use toothpicks to hold it in place.
Add more olive oil to pan and place over medium-high heat. Add chicken to pan and cook for about 3-4 minutes per side until juices run clear.