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Goat Cheese, Spinach and Basil Stuffed Chicken 


  • 1 boneless, skinless chicken breast

  • 1.5 cups fresh spinach leaves

  • 2 garlic cloves, minced

  • 2 large basil leaves (more to taste if desired)

  • 2 tablespoons goat cheese

  • Salt and Pepper to taste

  • Olive oil 


  1. Preheat oven to 375 degrees F.​

  2. Place dry chicken breast between two sheets of saran wrap, or in a large sturdy Ziploc bag. Take a large heavy object such as a rolling pin and pound chicken breast into a large thin sheet. Be precise and gentle to avoid splitting or tearing the breast. Any pieces that may break off can be used for another recipe.

  3. Once the chicken breast is flattened, rub with olive oil and salt and pepper.

  4. Sautee spinach and minced garlic together until spinach is very wilted and garlic is fragrant.

  5. Transfer spinach and garlic mixture to the middle of the flattened chicken breast. Layer the goat cheese and basil leaves along with the spinach. Tightly roll the flattened chicken breast into a pinwheel and place in a pan lined with tinfoil for baking. You may need to use a large tooth pick or skewer to keep the chicken from unrolling.

  6. Bake for approximately 45 minutes, or until you cut through the chicken and all meat is white and no longer pink. Slice the roll into medallions and serve with a non-starchy vegetable such as okra or our creamy mushrooms. 

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