Spinach & Goat Cheese Stuffed Chicken Breasts

By calypan

Ingredients

• 1/4 cup panko (Japanese breadcrumbs)
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 (4-ounce) package goat cheese
• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 cups mushrooms, sliced, sauteed in a little butter
• 1/2 onion, chopped, sauteed with mushrooms
• 1/2 teaspoon kosher salt, divided
• 4 teaspoons olive oil, divided
• 1/4 teaspoon crushed red pepper
• 1 (10-ounce) package fresh spinach
• Lemon wedges (optional)

Preparation

Step 1

1. Preheat broiler to high.
2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.
3. Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.
4. Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir in the remaining 1/4 teaspoon salt.