Spinach and Goat Cheese Stuffed Chicken…

Spinach and Goat Cheese Stuffed Chicken is the perfect combination. The creaminess of the goat cheese goes perfectly with wilted spinach, which delights the taste buds with pure pleasure.

Start by tenderizing the chicken cutlets. Then rub the chicken with salt, pepper and lemon juice.  Add the soft creamy goat cheese on top of each piece of chicken and the freshly chopped spinach.  Roll each piece of chicken and hold each piece together with a toothpick.

I fried the chicken breasts in a little coconut oil until they turned golden brown, but you can skip this step if you want. Just place it in the prepared baking dish and cook for 20 minutes.

This stuffed chicken is absolutely yummy and goes well with a salad or roasted potatoes.

Ali in the Valley

Spinach and Goat Cheese Stuffed Chicken

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings: 4

Author: Alison Ball


  1. 1 c. finely chopped spinach leaves from 1/2 bunch, plus more leaves for serving

  2. 2 tsp. fresh lemon juice if desired

  3. 1 tbsp. plus 2 tsp. extra-virgin olive oil or coconut oil.

  4. kosher salt

  5. 4 boneless skin-on chicken thighs

  6. 3 oz. goat cheese about 8 heaping tsp.

  7. Black pepper


Preheat oven to 350 degrees F.

Meanwhile, in medium bowl, add chopped spinach.

Drizzle with lemon juice and 2 tbsp. of olive oil; season with salt, then toss to distribute.

Lay chicken thighs flat on clean work surface.

Season insides lightly with salt. Place 2 tsp. of goat cheese in vertical line down center of each chicken thigh. Place 2 tbsp. of prepared spinach vertically down center of each chicken thigh, covering goat cheese.

Working one at a time, carefully roll up thighs from short ends so they almost completely cover spinach. Stick the toothpick in to secure it in place. Dry off outsides of thighs carefully with paper towel, then season outsides all over with salt and pepper.

Preheat large stainless steel skillet over medium-high heat, and add remaining 1 tbsp. olive oil. When oil is hot but not yet smoking, carefully add chicken side down to the pan, leaving plenty of room between each piece of chicken. Cook until skin is golden brown and thigh releases easily from pan, 3 to 4 minutes. Using tongs, rotate each thigh one-quarter turns, cooking until each side is golden brown and easily releasing from pan, 5 to 6 minutes more total. Finally, turn thighs skin side up with open parts facing down against pan.

Transfer pan to oven and cook until no more visible pink remains, about 10 minutes.

Add additional Spinach leaves to pan and serve immediately.

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