Mushroom & Herb Crusted Stuffed Chicken Breast

Nov 16, 2020


2 Chicken Breast

1 c raw spinach

1/4 c plain goat cheese

1/4 c Running Rivers mushroom crumbs or bread crumbs

1 Tbsp chopped fresh thyme

1 Tbsp chopped fresh parsley

1 clover garlic, minced

1/2 tsp Kosher salt

2 Tbsp olive or nut oil

Fresh ground pepper to liking

Directions: Preheat oven to 350 degrees.

Tenderize chicken breast by placing it between two pieces of wax paper. Using a tenderizing mallet, flatten out breast until it’s half its original thickness. Set off to the side.

Mix together mushroom or breadcrumbs with fresh chopped thyme, 1/2 tsp salt, 1 Tbsp oil, and fresh ground pepper.

In a separate bowl, mix together goat cheese, minced garlic, and fresh chopped parsley.

Lay chicken skin side down and lightly brush inside with oil. Then place a layer of fresh spinach down on top leaving the edges clear. Place a spoonful of the goat cheese mixture at the smaller end of the chicken breast and roll-up. Secure the seams with a few toothpicks for baking. Brush rolled chicken breast down with a small amount of oil and then roll in mushroom and herb mixture.

Next, brush a 9X10 baking dish with oil and place the rolled chicken breast in it, seam side down. Bake, covered for 20 min, then uncover and bake until golden (about 5-10 more min). Use a meat thermometer to check for an internal temp of 170 degrees.

Let cool and ENJOY! pair with a Kasle salad and perhaps rice or roasted potatoes for those cold MO nights.