Goat Cheese and Spinach Stuffed Chicken with Asparagus and Garlic Cream Sauce

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Some days we just really want to have a delicious, decadent dinner, and that’s okay! That doesn’t mean you have to eat something bad for you, and that’s exactly what this dish will do for you! Feel like you’re splurging on this beautiful dish, but don’t feel guilty, because you’re still eating healthy!

Goat Cheese and Spinach Stuffed Chicken with Asparagus and Garlic Cream Sauce

Serves: 2

  • 2 boneless skinless chicken breasts
  • 1/2 cup chopped fresh baby spinach
  • 4 oz crumbled goat cheese
  • 1 lb asparagus
  • 1 Tablespoon butter or margarine
  • 1 Tablespoon flour
  • 1 cup fat free milk
  • 1 Tablespoon olive oil
  • 2 1/2 Tablespoons garlic powder, divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried minced onion
  • 1 teaspoon Italian seasoning
  • 1 teaspoon crushed red pepper (optional)
  1. Preheat oven to 400. Line two separate baking pans with aluminum foil. Spray one with nonstick spray. Set aside.
  2. Trim ends off of asparagus and place on non-greased pan. Pour oil evenly over asparagus and season with salt, pepper, and 1/2 Tablespoon garlic powder. Toss to coat. Set aside.
  3. Season each side of the chicken with garlic powder, using 1 Tablespoon. Place each chicken breast onto a piece of cling wrap, covering the whole thing. Pound the chicken out with a meat mallet until about 1/4 inch thick. Remove chicken from cling wrap.
  4. Meanwhile, in small bowl, melt the goat cheese for about 15 seconds, just to make it easier to spread.
  5. Once cheese is melted, spread half of the cheese onto one side of the chicken breast and top with 1/2 of the spinach. Fold the chicken in half and secure with toothpicks.
  6. Repeat step 5 with second chicken breast.
  7. Sprinkle 1/2 Tablespoon garlic over top each chicken breast.
  8. Place the chicken on the greased pan and bake for 15 minutes.
  9. After the 15 minutes, put the asparagus in the oven, continue to cook chicken and asparagus for 10-15 minutes.
  10. Once the chicken and asparagus have about five minutes left, melt butter in a small saucepan.
  11. Once butter fully melted, stir in flour until combined, about 1 minute.
  12. Slowly add in milk, stirring constantly.
  13. Once all the milk has been added, stir in minced onion, remaining garlic, Italian seasoning, and red pepper, if desired. Allow to cool and thicken for 1 minute.
  14. Remove chicken and asparagus from oven. Divide asparagus between two plates and top each with chicken. Slowly spoon sauce over top of chicken.

 

I used wild rice under my asparagus for an extra element to this dish, but you could easily use brown rice, cauliflower rice, pasta, or just serve as is!

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