Shelly's Recipe

SPINACH AND GOAT CHEESE STUFFED CHICKEN BREASTS

Category: Chicken

1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry
4 oz goat cheese
1 tbsp chopped toasted pine nuts
1/4 tsp dried tarragon
Salt and pepper, to taste
4 bone-in, skin-on chicken breasts
1 tbsp olive oil

Preheat oven to 400. Combine first 4 ingredients; mix well. Season with salt and pepper.

Rinse chicken; pat dry and season with salt and pepper. Gently loosen skin from chicken without detaching from the chicken completely. Place about 2 tbsp spinach mixture under the skin and gently press mixture under skin to cover meat area.

Heat oil in a skillet and saute over medium-high heat. Gently add chicken breast-skin-side down and sear until skin is lightly browned and crisp, about 7 minutes. Remove chicken from pan and place in a roasting pan. Place in oven and cook until chicken is cooked through, about 20 minutes. Serves 4