Ingredients
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4 chicken breasts, pounded thin
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1/2 cup goat cheese (such as chevre)
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1 (10 ounce) box frozen spinach, thawed and drained
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1 small onion, diced
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2 cups chicken broth
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2 tablespoons lemon juice
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1 teaspoon lemon zest
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1/2 cup flour
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2 garlic cloves, minced
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1 teaspoon red pepper flakes
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1/4 cup fresh parsley, chopped
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2 teaspoons dried thyme
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3/4 teaspoon salt
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1 teaspoon pepper
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4 tablespoons roasted red peppers, diced
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12 toothpicks
Instructions
- Preheat oven to 300.
- In a bowl, mix spinach, goat cheese, lemon zest, 1/2 teaspoons salt and pepper until well combined.
- Lay pounded chicken breast out and place 1/4 of cheese mixture on top. Roll chicken breast and secure with toothpicks (I usually use about 3 each piece).
- Dredge chicken in flour and brown on all sides in heated skillet.
- Remove chicken and place in oven while completing dish.
- Add 2 tbs. oil in skillet and add garlic, onion, thyme, 1/8 teaspoons salt and red pepper flakes. Cook 3-4 minute then add 1 tbs. flour. Cook 1 minute more.
- Whisk in stock and cook 4-5 minute until thickened.
- Add lemon juice, parsley and roasted peppers.
- When plating, slice each breast about 1/2 inches thick and spoon sauce on top.