Goat Cheese and Spinach Stuffed Chicken

By awelsh728

Ingredients

• 2 lrg boneless skinless chicken breasts
• 4 oz goat cheese
• 1 c spinach, washed and coarsely chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 14 oz artichoke hearts, drained and quartered
• 2 tbs pitted kalamatta olives, chopped
• 1 tbsp sherry vinegar
• 1/2 c low-sodium chicken broth

Details

Servings 4

Preparation

Step 1

Preheat oven to 400F.
On a clean work surface, slice breasts almost in half horizontally and open them like a book. Combine goat cheese with spinach and divide the mixture between the 2 breasts. Season with salt and pepper. Roll each breast into a tight log. Using kitchen twine, tie logs at 1 1/2 in intervals or secure with tooth picks.
Heat olive oil in an ovenproof skillet and brown breasts evenly for about 10 mins total. Add artichoke hearts, olives, and vinegar. Cook for 2 mins, or until most of vinegar evaporates. Add chicken broth and cover pan tightly with foil.
Place the skillet in the oven and cook for about 12 mins. Place breasts on cutting board. When cool enough to handle, remove strings and slice breasts into 1/2-inch thick pieces and divide among 4 plates. Top each plate with artichoke mixture.