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Goat Cheese & Spinach Stuffed Chicken with White Wine Lemon Sauce

Posted Jul 17 2009 12:00am
sooo i (christina) created this recipe all by myself--you can tell it's me typing because i hate using capital letters. brandon is much more proper than me and loves punctuation. sometimes if he's sitting next to me when we're blogging (and i'm typing) i feel the need to use punctuation. boooooooring. but i will tell you that i am a grammar FREAK. (there's some caps for you). brandon is too. grammar is not a joke. seriously, people, start writing and speaking correctly. nothing gets on my nerves more than bad grammar. i have a list of what i find to be the most annoying grammar mistakes that people commonly make. that's a post for another day. i don't know where this obsession with perfect grammar came from. oh, wait, yes i do. when my grammy answers the phone and the person calling asks, "may i speak with meredith?" she replies, "this is she." growing up, i would think "ew. she sounds so weird." and then oh, around 10th grade, i learned why this is correct. sorry, but i don't have time to tell you why right now. look it up. anyway, it sort of became an obsession. i promise during my teenage years i used an inappropriate amount of slang and acronyms (i referred to my best friend nicole as my BFFL), but i KNEW right from wrong. holy moly. did i just start a new blog? sorry. onto the food.

we love chicken. we love cheese. we love wine. we love spinach. why would we combine them into something oh so delicious?

i thought about the aforementioned ingredients, looked up some recipes online, and created my own. i would like to tell you a hundred times how delicious this is, but i also don't have time for that. but i will SHOW you!


1 lb chicken breasts
2 oz goat cheese
fresh spinach leaves
salt & pepper
1 lemon
2-3 cloves of garlic, minced
8 oz mushrooms
2 cups white cooking wine
2 cups fat-free, low sodium chicken broth
fresh thyme


1. Preheat oven to 350*. Using a mallet or the back of a pan, flatten chicken breasts until 1/4" thick. Lightly salt & pepper. Across each flattened breast, lay a few pieces of spinach and crumbled goat cheese. Roll up each breast and stab those babies with a couple of toothpicks so they stay together in the oven. Now, here's the fun part. Take the lemon and grate a little zest atop each breast. This gives just a little hint of lemon flavor that really ties in with the sauce...Bake chicken for 25-30 minutes.
2. Place a large pan over medium-high heat and add cooking spray. Add the minced garlic and cook for 1-2 minutes. Add the mushrooms and let those cook for just a couple minutes. Add the chicken, wine, thyme, and juice from the lemon. Bring to a boil, stirring frequently, and let it reduce to about half. If you want to thicken it, you can sloooooowly whisk in some flour towards the end.
3. When the sauce has thickened, pour it over your cooked chicken.

we wanted corn with this recipe, so we just boiled 2 ears. we cut the kernels off the cob and brandon sprinkled them over our chicken. he likes to make things pretty. i just like to eat.

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