Dinner: Spinach & Goat Cheese Stuffed Chicken

RECIPE: Spinach & Goat Cheese Stuffed Chicken

One of my goals for what seems like forever has been to learn to cook. Lately, I’ve really been on a role. I’m fairly picky when it comes to recipes (I have to know how to pronounce every ingredient and know where to find them in the grocery store), so I love sharing ones I’ve been dominating in the kitchen…

I snagged this particular recipe for Spinach & Goat Cheese Stuffed Chicken + Asparagus from The Organic Kitchen and I promise it’s super easy.

I made a few modifications (mostly because I forgot certain ingredients, etc.) to the above linked recipe.

I forgot flour (clearly that’s how “new” I am to cooking, as I don’t keep it stocked in my kitchen), so I had to wing it and make my own sauce. I did get heavy whipping cream, so I used that, butter (quite a bit), avocado oil and onion and garlic powder and let it melt together on the stovetop (about 7 mins total) and just poured that on the chicken.

I also forgot spinach (duh, it’s in the actual name of the recipe!) – luckily I had some chopped spinach in the freezer, so I thawed it and nuked it in the microwave for about a minute to soften it.

I also eyeballed the amount of goat cheese and spinach to stuff the chicken with – I typically don’t like having to measure everything out perfectly.

Also, I don’t have a rolling pin, but once I cut the chicken breasts in half, I used my hands to smash down the chicken, which seemed to yield the same results.

As for the asparagus (a lot of people tend to make it where it ends up soggy), I typically put it on a cutting board or pan, pour olive oil (I love avocado or truffle oil) and season it with salt and pepper and garlic and onion powder and roll it around, then add it to the baking sheet. The asparagus comes out crunchy and super tasty.

So far, this has been my boyfriend’s favorite meal I’ve made and definitely in the SUPER EASY category.