Stuffed Chicken with Lemon Thyme Goat Cheese, Spinach & Peppers
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 6 ounces lemon thyme goat cheese, available at specialty food stores
  • 6 skinless, boneless chicken breast cutlets
  • 1 bunch fresh spinach
  • 10 garlic cloves, peeled and smashed
  • juice of ½ lemon, seeds removed
  • 2 roasted peppers, skin removed and seeded, cut into 2 inch strips
  • 5 tbsp extra virgin olive oil
  • salt and pepper
  • 3 tbsp butter
  • ¼ cup white wine
  • 6 long scallions, trimmed
  • toothpicks
  1. Saute Spinach: In a large skillet, heat 2 tbsp of EVOO and saute 10 cloves smashed garlic until golden. Add spinach, season with a ¼ tsp of salt and pepper. Saute stirring frequently until soft, yet still bright green, 2-3 minutes. Stir in lemon juice and remove from heat. Set aside.
  2. Preheat oven to 425ยบ. Place chicken breasts between sheets of plastic wrap; gently pound with a meat mallet to flatten evenly to ¼ inch thickness. Be careful not to break or tear holes in the meat.
  3. Fill and roll: Season cutlets with salt and pepper. Layer with goat cheese, spinach, and one strip of roasted pepper. Roll and close with toothpicks.
  4. Heat large skillet to medium high, add 3 tbsp of EVOO. Brown the stuffed breast on one side, 1-2 minutes. Gently turn and brown the other side, 2 minutes. Add butter and wine to skillet. Transfer skillet to oven and cook for 10-12 minutes, or until cheese is melted and chicken is opaque.
  5. Saute scallions in 1 tbsp EVOO until brown and cripsy. Set aside.
  6. Plate the dish: Place one serving of sauteed spinach in the center of a pre-warmed plate, place chicken on top. Garnish with a drizzle pan drippings and beet juice. Top with 1 crispy scallion. Serve with a side of room temperature roasted beets.
Recipe by Sonoma Christian Home at