Kicking the week off right with my ✨FLORENTINE STUFFED PESTO CHICKEN BREASTS✨ I have been making this recipe for years but I recently decided to share it with all my friends! this is one of those dinners that looks like you spent hours in the kitchen when you really didn’t! one of the best kind 🙃💯 anything “stuffed” takes your plate up a notch IMO🙌🏻
this chicken is stuffed with sautéed garlic, spinach 🥬 , tomatoes 🍅 , and honey goat cheese 🧀 and then topped with my homemade pesto 🌿(recipe on blog) and drizzled with a little balsamic vinegar. it is quite delish if you ask me or Will but we may be a little biased 😛 i like to serve this with roasted balsamic brussel sprouts and rice but any starch and veggie will do!
Happy Monday! xoxo 💋
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WHAT YOU NEED:
(serves 2)
+ 2 organic chicken breasts
+ 1/4 cup honey goat cheese, crumbled
+ 2 cups spinach
+ 1/4 cup cherry tomatoes, sliced
+ 1 tbsp olive oil
+ 2 garlic cloves, minced
+ salt & pepper to taste
+ 1/4 cup pesto of choice
(my Green Goddess Pesto recipe is up on my blog! OR i have a creamy avocado
pesto on my last instagram post!)
+2 tsp balsamic vinegar
+ starch & veggie of choice (sides)
HOW TO:
Preheat oven to 350 degrees and line a baking sheet with parchment paper, or you can use a glass pan.
In a medium sauce pan, warm olive oil. Add minced garlic and toss in olive oil for about a minute. Add in cherry tomatoes and spinach until spinach is wilted. Remove from heat.
Next, slice a “pocket” in each chicken breast. Do this by laying the chicken breast flat on a cutting board. Press one hand flat down on the top of the chicken breast. Take a sharp knife and slice an opening vertically down the center of the chicken. Make sure to not cut all the way through. You want to create a pocket for the stuffing.
Stuff the chicken breasts with cooked spinach, tomatoes, and crumbled goat cheese. Use toothpicks to help close the chicken breast together for cooking. Use a spoon to coat the top of each chicken breast with your pesto. Drizzle the top of each with a little balsamic vinegar (about 1 tsp. each).
Bake chicken for about 35 minutes or until chicken is no longer pink (may need to add a few minutes depending on how large your chicken breasts are). Serve with rice and a vegetable and ENJOY!
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