A Family That Eats Together: Stuffed Chicken Breasts with Goat Cheese, Spinach and Sun-Dried Tomatoes

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear. Here's Nicole's meal plan for this week.

I love when plain-old chicken breasts are exciting and full of flavor. Even though these are baked, they are juicy and intense with textures and flavor. I like to serve these with a side salad but if you need a carb try brown rice for a healthy and fulfilling meal in no time.

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients

• 3–4 boneless, skinless chicken breasts, butterflied (sliced down the middle but not cut through completely)
• 2 1/2 cups frozen spinach defrosted and completely drained of water
• 1 garlic clove, minced
• 10-12 sun-dried tomatoes, drained of oil and chopped
• ¼ cup goat cheese
• ½ cup dry white wine
• extra virgin olive oil

Directions

1. Preheat the oven to 400ºF.
2. In a small bowl, combine the spinach, tomatoes, garlic and goat cheese until it is well incorporated.
3. Open the chicken breast so that it is flat. Spread the filling on the inside (about 2 tablespoons). Close the chicken breast and tie it with twine to close the stuffing into the chicken breast. Place the stuffed chicken in an ovenproof dish and repeat with the remaining chicken and stuffing.
4. Pour wine over the top of the chicken in the dish. Drizzle olive oil over top and season with salt and pepper to your taste.
5. Place in the oven for 35 minutes or until the chicken is cooked through. Don’t overcook it, as the chicken will become tough.
6. Serve with a side salad or brown rice.