Eve Connolly    1.928.713.0756    Eve8835@gmail.com

As a Certified Senior Advisors (CSAs) I have supplemented my professional license, credentials and education with knowledge about aging and working with seniors. The CSA designation alone does not imply expertise in financial, health or social matters. Detail: www.csa.us

By Request! Gluten Free & Dairy Free

January 13, 2017

 

SPINACH & GOAT CHEESE HASSELBACK CHICKEN

 

INGREDIENTS

3 CUPS FRESH SPINACH

½ CUP CRUMBLED GOAT CHEESE (OR FETA)

½ TSP CRUSHED RED PEPPER FLAKES (OPTIONAL)

4 CHICKEN BREASTS, BONELESS AND SKINLESS (APPROX. 1.5 LBS.)

SALT AND PEPPER TO TASTE

2 TSP PAPRIKA

 

DIRECTIONS: PREHEAT OVEN TO 350 F. PREPARE A BAKING SHEET BY LINING WITH FOIL, SET ASIDE.

 

IN A LARGE SKILLET ADD A SPLASH OF OLIVE OIL,COOK SPINACH OVER MEDIUM UNTIL SLIGHTLY WILTED (APPROX. 3-5 MIN). ADD CRUMBLED GOAT CHEESE AND CONTINUE TO COOK UNTIL CHEESE IS MELTED (ABOUT 1 MIN).STIR IN RED PEPPER FLAKES (IF USING) SET ASIDE.

 

PLACE CHICKEN BREASTS ON PREPARED BAKING SHEET. USING A SHARP KNIFE CUT SLITS ACROSS THE CHICKEN BREAST ABOUT ¾ OF THE WAY THROUGH CHICKEN BREAST (CAREFUL NOT TO CUT ALL THE WAY THROUGH) ABOUT ½-3/4 INCH APART (APPROX. 6-8 SLITS PER CHICKEN BREAST). STUFF EACH SLIT WITH SPINACH/GOAT CHEESE MIXTURE. 

 

GENEROUSLY SALT AND PEPPER TOP OF CHICKEN BREAST AND SEASON WITH PAPRIKA. SPRINKLE EXTRA GOAT CHEESE CRUMBLES ON TOP.

 

PLACE CHICKEN BREASTS IN THE OVEN AND BAKE FOR 20-25 MIN. IF DESIRED SWITCH OVEN FROM BAKE TO BROIL FOR THE LAST 10 MIN. OF COOKING (FOR MORE BUBBLY AND BROWNED CHEESE)

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