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Chicken Breasts Stuffed with Goat Cheese & Roasted Red Peppers

Chicken w/ Goat Cheese & Red Peppers
1 Tbsp olive oil
2 cloves garlic, minced (1 tsp)
1 shallot, minced
1 tsp minced fresh thyme leaves
6 cups fresh washed spinach leaves
Salt and freshly ground pepper to taste
1/2 cup drained, chopped jarred roasted red peppers
1 Tbsp chopped capers
1 tsp balsamic vinegar
2 boneless skinless whole chicken breasts, cut in half and pounded lightly
4 oz mild goat cheese, at room temperature
1 Tbsp olive oil for brushing chicken

Heat the olive oil in a large skillet over medium-high heat. Saute the garlic, shallot, and thyme for 2 minutes, until softened. Add the spinach, and saute for 1 minute longer, until just wilted. Season with salt and pepper. Remove the skillet from the heat and let mixture cool.

Preheat the oven to 375°F. In a small bowl, mix the roasted red peppers with the olives, capers, and balsamic vinegar.

Place about one-quarter of the spinach mixture in the center of each pounded chicken breast. Evenly divide the goat cheese among the chicken breasts, placing a small piece over the spinach; then top with 1 tablespoon of the roasted red peppers.

Fold the top of the breast over the filling to form a package, sealing the bottom of the chicken packages wherever needed. Place the chicken on a baking pan. Cover with aluminum foil and bake in the oven for 25 minutes. Uncover, brush the chicken with a little olive oil, and cook an additional 10 minutes, until the chicken is brown.

Makes 4 servings. 5.1 grams of carbohydrate per serving.

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