This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Goat Cheese Spinach and Pinenut Stuffed Chicken Breasts
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- #30823
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
4 chicken breast halves, deboned with skin, on
3 ounces goat cheese
2 cups fresh spinach, washed and cut small, (stems removed)
1 clove fresh garlic, minced
2 tablespoons pine nuts, roasted
1 tablespoon fresh rosemary, finely chopped
2 tablespoons olive oil
3 tablespoons corn and canola oil
salt and pepper, to taste
directions
Preheat oven to 400 degrees F.
Saute garlic and spinach in olive oil until spinach is wilted. Put spinach in fine mesh colander (press spinach on colander with back of spoon to drain away excess liquid). After cooling completely, mix spinach with goat cheese and toasted pine nuts - season with salt and pepper.
Make a small lengthwise incision in all chicken breasts, put approximately 1 oz. of filling in each breast. Season breasts with salt and pepper.
Heat corn oil in saute pan until smoking. Sear breasts on both sides until lightly browned, approximately 2 minutes per side. Transfer breast, skin side up to roasting pan, sprinkle with rosemary and put on center rack of oven for approximately 12 - 15 minutes, or until chicken is completely cooked.
added by
dancersrecipes
nutrition data
405 calories, 28 grams fat, 2 grams carbohydrates, 35 grams protein per serving. This recipe is low in carbs.
Beer makes batters better, meat more tender, and sauces more flavorful.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
January 27, 2009
This was excellent. It required a number of steps and I did follow the suggestion of using toothpicks to hold it together. It probably would have been a disaster, if I hadn't! I will definitely make it again....it presents well, also! Enjoy!!
November 23, 2007
Awesome! I'll make it again for sure!
May 3, 2006
Quick, easy and absolutely delicious. Only thing I'd mention is that I needed to use toothpicks to close up the slits made for stuffing.