Goat Cheese and Spinach Stuffed Chicken 

• 1 ½ cups of fresh spinach, chopped 
• 2 tbsp of sundried tomato pesto 
• ½ cup of crumbled goat cheese 
• 2 garlic cloves, minced 
• 2 boneless skinless chicken breasts (6 ounces each) 
• 1 tbsp of olive oil 
• Store bought or homemade Italian spice blend 

• 1 tbsp basil 
• 1 tbsp oregano 
• 1 tbsp parsley 
• ½ tbsp rosemary 
• ½ tbsp thyme 
• ½ tbsp garlic powder 
• ½ union powder  

Preheat oven to 400°F. Season chicken with Italian spice blend.

In medium bowl, combine the spinach, sun-dried tomatoes, goat cheese and garlic, Season with salt and pepper.  

Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks or string.

In an 8-in. cast-iron or ovenproof skillet, heat 1 tbsp of oil over medium heat. Sear chicken for 2- 3 minutes on each side until chicken is browned.  

Place in oven and bake for 10 – 15 minutes or until chicken is 165°F at thickest point. 

Let chicken rest for 3-5 minutes. Remove toothpicks or string and serve with your choice of side vegetables.